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Gluten-Free Bánh Xèo

Name: Gluten-Free Bánh Xèo
Prep time: 50 min
Cook time: 30 min
Cuisine: Asian
Ingredients: 390 g Farina; 380 g coconut milk; 740 ml water; 2 eggs; 1 tsp turmeric; 1/2 tsp salt; 18 jumbo prawns; 70 g pancetta, cut into ½ cm slices; 1 tbsp Tamari; 1 tsp sesame oil; 1 tsp chili flakes; or; 2 cayenne peppers, finely chopped; spring onions; mixed baby lettuce leaves; bean sprouts

6 people

1 hr 40 min

Discover the crispy charm of Gluten-Free Bánh Xèo – golden Vietnamese-style crêpes filled with juicy prawns, savoury pancetta and fresh greens. Light, flavourful and perfect for sharing, this dish brings a vibrant twist to your gluten-free kitchen.

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Cook

Preparation

in 50 minutes

Cooking

in 30 minutes

Cooling

in 20 minutes

In a large bowl, weigh the Farina and mix it with all the ingredients for the batter. Once the mixture is smooth, let it rest.
Heat a lightly greased frying pan (about 28 cm in diameter) and cook the “crepes.” The batter is quite thick, so it’s best to spread it quickly by swirling the pan or using a spatula, covering almost the entire base.
Once the crepes are done, take another pan of the same diameter (you can reuse the one you’ve already used) and sauté the chopped pancetta.
When it’s nicely browned, add the prawns and the remaining seasonings: sesame oil and seeds, soy sauce, and chili flakes. Sauté for a couple of minutes, then add the green part of the spring onion, finely chopped, and cook everything together for one more minute.
Assemble the Banh Xhèo by placing a base of lettuce first, followed by the sautéed filling, bean sprouts, lime, and finely chopped green spring onion.
Remember: the juices left in the pan are part of the dressing, so don’t waste a single drop!

Ingredients