Chicken and Shrimp Bánh Xèo Recipe – Vietnamese Stuffed Crepe (Indo-Vietnamese Fusion)
Description:
Chicken and Shrimp Bánh Xèo is a delightful variation of the traditional Vietnamese stuffed crepe, known for its vibrant flavors and textures. This Indo-Vietnamese fusion recipe features succulent shrimp marinated in lime and combined with dry-roasted spicy chicken, making it a perfect dish for those who love a twist on classic street food. The crispy crepes are stuffed with a flavorful combination of shrimp, chicken, and fresh vegetables, bringing together the best of both Vietnamese and Indian cuisines.
Cuisine: Vietnamese
Course: Main Course
Diet: Non-Vegetarian
Ingredients:
For Crepe Batter:
| Ingredient | Quantity |
|---|---|
| Rice flour | 1 cup |
| Sugar | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Coconut milk | 1 cup |
| Chilled water | As required |
For Lime Shrimp Filling:
| Ingredient | Quantity |
|---|---|
| Shrimps (peeled and deveined) | 150 grams |
| Salt | To taste |
| Black pepper powder | 1/2 teaspoon |
| Lemon juice | 1 teaspoon |
| Extra Virgin Olive Oil | 1 teaspoon |
For Dry Roasted Chicken:
| Ingredient | Quantity |
|---|---|
| Chicken breasts (cut into pieces) | 300 grams |
| Ginger-garlic paste | 2 teaspoons |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Red Chilli powder | 1 teaspoon |
| Cumin powder (Jeera) | 1 teaspoon |
| Garam masala powder | 1 teaspoon |
| Oil | 2-3 tablespoons |
| Roasted tomato pasta sauce | 3 tablespoons |
| Salt | To taste |
| Sugar | 1/2 teaspoon |
For Fresh Vegetables:
| Ingredient | Quantity |
|---|---|
| Coriander (Dhania) leaves (chopped) | 1 cup |
| Green Bell Pepper (Capsicum, julienned) | 1 |
| Carrots (Gajjar, julienned) | 1 |
| Cucumber (julienned) | 1 |
| Onion (julienned) | 1 |
| Lemon juice | 1 tablespoon |
| Extra Virgin Olive Oil | 1 tablespoon |
| Salt | To taste |
Preparation Time: 10 minutes
Cooking Time: 55 minutes
Total Time: 1 hour 5 minutes
Servings: 4-5
Instructions:
-
Prepare the Crepe Batter:
- In a large mixing bowl, combine the rice flour, sugar, salt, and turmeric powder. Mix well.
- Gradually add the coconut milk, beating the mixture to form a smooth, thick batter.
- Slowly add chilled water to the batter, stirring continuously, until you achieve the desired consistency for a crepe batter. Set the batter aside to rest for at least 15 minutes.
-
Prepare the Lime Shrimp Filling:
- Heat 1 teaspoon of olive oil in a shallow frying pan over medium heat.
- Add the shrimp and cook for about 1 minute on one side. Sprinkle black pepper and salt over the shrimp, then flip them over and cook for an additional 1 minute, or until they are opaque and cooked through.
- Add the lemon juice and stir gently. Transfer the cooked shrimp to a plate and set aside.
-
Prepare the Dry Roasted Chicken:
- Heat 2-3 tablespoons of oil in a wok over medium heat. Add the ginger-garlic paste and sauté for 30 seconds.
- Add the chicken pieces, turmeric powder, cumin powder, and red chili powder. Stir and cook for 1 minute to allow the spices to infuse the chicken.
- Add the roasted tomato pasta sauce, salt, and sugar. Mix well and cover the wok with a lid. Lower the heat and let the chicken cook for 10-12 minutes, or until it becomes tender and fully cooked.
- Once the chicken is cooked through, sprinkle the garam masala powder over it and stir well. Turn off the heat.
-
Prepare the Fresh Vegetables:
- In a mixing bowl, combine the chopped coriander leaves, julienned green bell pepper, carrots, cucumber, and onion.
- Add the lemon juice, extra virgin olive oil, and salt. Toss the vegetables gently to mix all the ingredients together.
-
Assemble the Bánh Xèo:
- Heat a non-stick skillet or crepe pan over medium heat and lightly grease it with a bit of olive oil.
- Pour a small amount of the crepe batter onto the pan, swirling it around to form a thin, even layer.
- Cook for 2-3 minutes until the edges of the crepe turn golden and crisp. Flip the crepe and cook for another 1-2 minutes.
- Once the crepe is cooked, remove it from the pan and place it on a plate.
-
Stuff the Crepes:
- On one side of the crepe, add a few shrimp, followed by a portion of the dry-roasted chicken.
- Top with the fresh vegetable mixture.
- Carefully fold the crepe in half to enclose the filling.
-
Serve:
- Serve the Chicken and Shrimp Bánh Xèo immediately while the crepes are still warm and crispy. Pair with a side of dipping sauce or a fresh salad for an added touch.
Tips:
- You can substitute the shrimp with other seafood like squid or fish if preferred.
- The dry roasted chicken can also be replaced with other proteins like beef or tofu for a variation.
- The crepe batter can be made in advance and stored in the fridge for up to a day.
This Indo-Vietnamese fusion Bánh Xèo brings the perfect balance of crispy, savory, and fresh flavors. The crepes are wonderfully light, while the combination of the lime shrimp, spicy chicken, and fresh vegetables provides a burst of taste in every bite. Enjoy this recipe as a main course or as part of a larger Vietnamese-inspired meal!
