Bánh Xèo (Crispy Vietnamese Crêpes)

Method

Tap a step when it's done.

1. 1Whisk the rice flour, cornstarch, turmeric and salt in a bowl. Gradually add the coconut milk and water to make a smooth batter slightly thinner than cream; stir in the spring onions and rest for 30 minutes.
2. 2Toss the chicken and shrimp with the fish sauce. Stir-fry in 1 tbsp oil over high heat for 3-4 minutes until the chicken is white and the shrimp pink, then set aside.
3. 3Heat 1 tbsp oil in a 24-26 cm nonstick pan until very hot. Add a handful of onion slices and a sixth of the chicken and shrimp and stir for 30 seconds.
4. 4Stir the batter and pour in a ladleful (about 120 ml), swirling the pan right away to spread a thin layer; you should hear the sizzle. Scatter a handful of bean sprouts over one half.
5. 5Cover and cook over medium-high heat for 2-3 minutes. Uncover and cook for another 3-4 minutes, until the edges are brown and lift away from the pan by themselves.
6. 6Fold the crêpe in half with a spatula and slide it onto a plate. Repeat with the remaining batter, adding a little oil to the pan each time.
7. 7At the table, tear off pieces, wrap them in lettuce with herbs and dip in nước chấm.