Chicken and Shrimp Bánh Xèo Recipe – Vietnamese Stuffed Crepe
Delve into the vibrant world of Vietnamese cuisine with this exquisite recipe for Chicken and Shrimp Bánh Xèo, a delightful stuffed crepe that tantalizes the taste buds with its unique flavors and textures. This dish, characterized by its crispy edges and savory fillings, brings a taste of Vietnam right to your dining table. Perfect for a family dinner or a gathering with friends, these golden crepes are sure to impress with their vibrant presentation and satisfying taste.
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice flour | 1 cup |
| Sugar | ½ teaspoon |
| Salt | ½ teaspoon |
| Turmeric powder (Haldi) | ½ teaspoon |
| Coconut milk | 1 cup |
| Chilled water | As required |
| Shrimps (peeled and deveined) | 150 grams |
| Salt (for shrimp) | To taste |
| Black pepper powder (freshly ground) | ½ teaspoon |
| Lemon juice | 1 teaspoon |
| Extra Virgin Olive Oil | 1 teaspoon |
| Chicken breasts (cut into pieces) | 300 grams |
| Ginger garlic paste | 2 teaspoons |
| Turmeric powder (Haldi) | ½ teaspoon |
| Red chili powder | 1 teaspoon |
| Cumin powder (Jeera) | 1 teaspoon |
| Garam masala powder | 1 teaspoon |
| Sunflower oil | 2-3 tablespoons |
| Roasted tomato pasta sauce | 3 tablespoons |
| Salt (for chicken) | To taste |
| Sugar (for chicken) | ½ teaspoon |
| Coriander leaves (chopped) | 1 cup |
| Green bell pepper (julienned) | 1 |
| Carrots (julienned) | 1 |
| Cucumber (julienned) | 1 |
| Onion (julienned) | 1 |
| Lemon juice (for veggies) | 1 tablespoon |
| Extra Virgin Olive Oil (for veggies) | 1 tablespoon |
| Salt (for veggies) | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 400-450 kcal |
| Protein | 30 g |
| Total Fat | 20 g |
| Saturated Fat | 5 g |
| Carbohydrates | 40 g |
| Fiber | 3 g |
| Sugar | 3 g |
| Sodium | 800 mg |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 65 minutes
- Servings: 4
Instructions
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Prepare the Batter:
Begin by taking a large mixing bowl and combine the rice flour, sugar, salt, and turmeric powder. Gradually beat in the coconut milk to create a thick batter. Next, add enough chilled water to achieve the desired consistency, similar to that of a crepe batter. Once mixed, set the batter aside and allow it to rest for about 20 minutes. -
-
Cook the Shrimp:
In a shallow frying pan, heat a teaspoon of extra virgin olive oil over medium heat. Add the peeled and deveined shrimps, seasoning them with salt and freshly ground black pepper. Cook the shrimp for about one minute on one side, then flip them to cook until they become opaque throughout, which should take an additional minute. Once cooked, squeeze lemon juice over the shrimp and transfer them to a plate for later use. -
Prepare the Chicken Filling:
In a wok, heat 2-3 tablespoons of sunflower oil over medium heat. Add the ginger-garlic paste and sauté it for about 30 seconds until fragrant. Then, introduce the chicken pieces to the wok along with the turmeric powder, cumin powder, and red chili powder. Stir-fry the mixture for another minute to incorporate the spices.Next, add the roasted tomato pasta sauce, salt, and sugar to the chicken. Mix well, cover the wok, and allow the chicken to cook on low flame until it becomes soft and tender, usually around 15-20 minutes. Once cooked, sprinkle garam masala powder over the chicken and turn off the heat.
-
Make the Crepes:
To make the crepes, heat a crepe pan over medium flame and add a small amount of oil to coat the surface. Stir the crepe batter well and pour approximately ½ cup of the batter into the pan. Quickly swirl the pan to ensure the batter coats the bottom evenly.Lay 3 or 4 pieces of the lime shrimp and a generous amount of the cooked chicken mixture over one half of the crepe. Top it with a small handful of julienned vegetables, including green bell pepper, carrot, cucumber, and onion.
-
Cook the Crepes:
Allow the crepe to cook until the middle appears firm and the edges start to turn golden brown. Once ready, fold the crepe over to encase the filling, then gently slide the Bánh Xèo onto a serving plate. -
Serve:
Arrange the completed Chicken and Shrimp Bánh Xèo on a large platter and serve with a side of fresh charred corn and radish salad for a refreshing crunch. To elevate your dining experience, accompany the dish with Nuoc Cham Chay dipping sauce for a perfect balance of flavors. This Vietnamese stuffed crepe is not only delicious but also visually stunning, making it a great choice for a weeknight dinner or special occasion.
Cooking Tips:
- Vegetable Variations: Feel free to add or substitute with other vegetables such as bean sprouts or mushrooms to enhance the filling.
- Batter Consistency: Adjust the thickness of the batter by modifying the amount of water added to suit your preference for crepe thickness.
- Dipping Sauce: For an authentic touch, prepare the Nuoc Cham Chay dipping sauce by combining lime juice, sugar, water, and chili for a sweet and tangy flavor.
Enjoy the delightful fusion of flavors and textures in every bite of this Chicken and Shrimp Bánh Xèo, a true celebration of Vietnamese culinary tradition that is sure to leave a lasting impression on your palate!
