I can't make my Banh Xeo Crispy?!
I make awesome Banh Xeo!. I mean, people love it!.!.!. But I can never make mine crispy like the restaurants!. I have tried different recipes from online, but they all come out like an 'egg 'omelete' texture!.!.!. Please help!.Www@FoodAQ@Com
Answers:
Banh Xeo - Vietnamese Crepes
Ingredients
1/2 lb boneless pork loin
20 medium shrimp
10 fresh cilantro stem
10 fresh basil sprig
10 fresh mint sprig
2 cups rice flour
1/2 cup self-rising flour
2 1/2 cups water
1 cup coconut milk
1/2 teaspoon curry powder
1 teaspoon sugar
1/2 teaspoon salt
1 green onion, chopped
1 medium onion, coarsely chopped
3 cups bean sprout
5 tablespoons oil
nuoc cham sauce
red leaf lettuce
Directions
1Place pork loin in a saucepan; cover with water and bring to a boil over medium heat; simmer until cooked through, about 20 minutes!.
2Allow pork to cool, then julienne into strips!.
3Shell and devein shrimp; slice each one in half lengthwise!.
4Rinse herbs and drain; set aside!.
5In a mixing bowl, prepare batter by mixing rice flour, self-rising flour, water, coconut milk, curry powder, sugar, salt, and green onion until smooth!.
6Divide pork, shrimp, onion, and bean sprouts into 5 separate little piles for easy access during cooking!.
7Heat 1 tbsp oil in non-stick frying pan until hot; cook pork shrimp and onion until it starts to sizzle; add 1/2 cup of batter and swirl to cover pan and get batter underneath!.
8Place one pile of bean sprouts towards the center of the crepe, then cover the pan tightly!.
9Turn the heat down to medium and cook for 2-3 minutes, then uncover and loosen edges of crepe and fold over with a spatula to form an omelette!.
10Transfer the crepe to a serving platter!.
11Repeat process with rest of batter!.
12Do not cover the cooked crepes or stack them (they will lose their crispness- they should remain light and airy)!.
13To serve, place one crepe on a plate with some lettuce leaves, herbs also with a small bowl of nuoc cham!.
14The person cuts a portion of crepe, wraps it in a leaf of lettuce with some herbs, and dips it in the sauce!.Www@FoodAQ@Com
Ingredients
1/2 lb boneless pork loin
20 medium shrimp
10 fresh cilantro stem
10 fresh basil sprig
10 fresh mint sprig
2 cups rice flour
1/2 cup self-rising flour
2 1/2 cups water
1 cup coconut milk
1/2 teaspoon curry powder
1 teaspoon sugar
1/2 teaspoon salt
1 green onion, chopped
1 medium onion, coarsely chopped
3 cups bean sprout
5 tablespoons oil
nuoc cham sauce
red leaf lettuce
Directions
1Place pork loin in a saucepan; cover with water and bring to a boil over medium heat; simmer until cooked through, about 20 minutes!.
2Allow pork to cool, then julienne into strips!.
3Shell and devein shrimp; slice each one in half lengthwise!.
4Rinse herbs and drain; set aside!.
5In a mixing bowl, prepare batter by mixing rice flour, self-rising flour, water, coconut milk, curry powder, sugar, salt, and green onion until smooth!.
6Divide pork, shrimp, onion, and bean sprouts into 5 separate little piles for easy access during cooking!.
7Heat 1 tbsp oil in non-stick frying pan until hot; cook pork shrimp and onion until it starts to sizzle; add 1/2 cup of batter and swirl to cover pan and get batter underneath!.
8Place one pile of bean sprouts towards the center of the crepe, then cover the pan tightly!.
9Turn the heat down to medium and cook for 2-3 minutes, then uncover and loosen edges of crepe and fold over with a spatula to form an omelette!.
10Transfer the crepe to a serving platter!.
11Repeat process with rest of batter!.
12Do not cover the cooked crepes or stack them (they will lose their crispness- they should remain light and airy)!.
13To serve, place one crepe on a plate with some lettuce leaves, herbs also with a small bowl of nuoc cham!.
14The person cuts a portion of crepe, wraps it in a leaf of lettuce with some herbs, and dips it in the sauce!.Www@FoodAQ@Com
a what!?!?!?!?!?Www@FoodAQ@Com