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Bánh Xèo

Ingredients:
100g (3.5 oz) rice flour
30g (1 oz) all-purpose flour
1 tsp sugar
1/2 tsp salt
1/2 tsp turmeric
120ml (4 fl oz) coconut milk
150ml (5 fl oz) water
300g (10.5 oz) pork belly, diced and cooked
200g (7 oz) prawns, diced and cooked
sliced spring onions
100g (3.5 oz) bean sprouts
lettuce, to serve
fresh herbs, to serve
nuoc cham, to serve

Method:
1. In a bowl, combine the rice flour, all-purpose flour, sugar, salt, turmeric, coconut milk, and water. Whisk until smooth to form your batter.
2. Heat a cast-iron or non-stick pan over medium-high heat. Add a little bit of neutral-flavoured oil, and once hot, pour in enough batter just to cover the bottom of the pan thinly. Distribute sliced spring onions, bean sprouts, cooked pork, and cooked prawns over the batter. Once the underside has developed colour and is crispy, fold the crêpe in half to form a half-moon shape.
3. Serve the crêpes alongside a generous helping of fresh, clean lettuce, picked herbs, and Nuoc Cham for dipping.

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