Chicken And Shrimp Bánh Xèo Recipe -Vietnamese Stuffed Crepe

Uma Pandit

February 14, 2019

1358 Ratings

Time:Prep: 10 M|Cook: 55 M|Total: 1h 5min

Makes:4 Servings

Meal:Main Course

Cuisine:Vietnamese

Chicken And Shrimp Bánh Xèo Recipe is a variation of the Vietnamese Stuffed Crepe which is a Southern Vietnamese street food. I have prepared this as an Indo-Vietnamese fusion recipe which includes sautéed lime marinated sautéed shrimp and Indian style dry roasted spicy chicken with veggies in the crepe.

Chicken And Shrimp Bánh Xèo Recipe is an ideal breakfast recipe with Nuoc Cham Chay Dipping Sauce Recipe and juice of choice, but can also be served for weeknight dinner along with a glass of wine.

Here are a few more Vietnamese recipes to try

Chicken And Shrimp Bánh Xèo Recipe is an ideal breakfast recipe with Nuoc Cham Chay Dipping Sauce Recipe and juice of choice, but can also be served for weeknight dinner along with a glass of wine.

Here are a few more Vietnamese recipes to try

Ingredients

For Crepe Batter

1 Rice flour

1/2 Sugar

1/2 Salt

1/2 Turmeric powder (Haldi)

1 Coconut milk

Chilled water, as required

For Lime Shrimp Filling

150 Shrimps, peeled and deveined

Salt, to taste

1/2 Black pepper powder, freshly ground

1 Lemon juice

1 Extra Virgin Olive Oil

For Dry Roasted Chicken

300 Chicken breasts, cut into the pieces

2 Ginger Garlic Paste

1/2 Turmeric powder (Haldi)

1 Red Chilli powder

1 Cumin powder (Jeera)

1 Garam masala powder

2-3 Oil

3 Roasted tomato pasta sauce

Salt, to taste

1/2 Sugar

Fresh Vegetables

1 Coriander (Dhania) Leaves, chopped

1 Green Bell Pepper (Capsicum), julienned

1 Carrots (Gajjar), julienned

1 Cucumber, julienned

1 Onion, julienned

1 Lemon juice

1 Extra Virgin Olive Oil

Salt, to taste

Instructions for Chicken And Shrimp Bánh Xèo Recipe -Vietnamese Stuffed Crepe

To prepare Chicken And Shrimp Bánh Xèo Recipe, take a large mixing bowl and mix together the rice flour, sugar, salt and turmeric powder. Beat in the coconut milk to make a thick batter. Then slowly beat in enough water to make a crepe batter. Set the batter aside to rest.

Heat olive oil in a Shallow-fry pan over a medium heat add shrimp and cook for about 1 minute, add black pepper and salt.

Turn the shrimps over and cook until opaque throughout about 1 minute. Add lime juice and transfer onto a plate.

Heat oil in a wok. Add ginger-garlic paste and saute for half a minute. Add chicken pieces, turmeric powder, cumin powder, chilli powder and again fry for a minute.

Add tomato sauce, salt and sugar mix well and cover the lid to cook the chicken in lower flame.

When chicken cooked till soft and tender now sprinkle garam masala powder on it and switch off the flame.

Making Crepes

Heat a Crepe pan to medium flame, add a small amount of oil, stir the crepe batter well and pour 1/2 cup batter into the saute pan.

Swirl the pan to coat the bottom. Lay 3 or 4 of the lime shrimp and roasted chicken over one-half of the crepe and then sprinkle a small handful of veggies over the filling.

When the middle of the crepe looks cooked through and the edges of the crepe begin to brown, fold the crepe over to cover the filling and slide the Vietnamese Crepe onto a plate.

To serve the Chicken And Shrimp Bánh Xèo Recipe (Vietnamese Stuffed Crepe) arrange the fresh Charred Corn and Radish Salad Recipe on a platter, with Nuoc Cham Chay Dipping Sauce Recipe for a weeknight dinner.