Vietnamese Crispy Pork and Shrimp Banh Xeo Crêpes

Whisk 180 g rice flour, 50 g wheat flour, 5 g turmeric and 4 g salt; gradually add 220 ml coconut milk and 340 ml water for a smooth thin batter. Cover and rest in the refrigerator 30 minutes. Stir in 40 g chopped scallions just before cooking.

Cut 250 g intact-muscle pork shoulder strips and 220 g shrimp on a separate raw-meat board; thinly slice 120 g onion. Wash 120 g lettuce, 15 g mint and 320 g sprouts. Heat 15 ml oil on medium-high; stir-fry pork about 5–6 minutes, verify the thickest strip reaches at least 63°C with a food thermometer, and cook longer if necessary. Remove to a clean plate to rest for three minutes. In the same pan cook shrimp 2–3 minutes until fully opaque and firm; combine the cooked filling in a clean dish.

Transfer cooked pork and shrimp to a clean dish. In a nonstick skillet use remaining oil in four portions over medium-high heat; divide onion, cooked meat, shrimp and thin batter into four crêpes. Cook each 3–4 minutes until edges dry; add 80 g sprouts per crêpe, cover and cook two minutes to steam sprouts.

Uncover and cook another 1–2 minutes until underside is crisp and no raw batter remains. Fold each and place on four plates. Mix 20 ml fish sauce, 25 ml lime juice, 15 g sugar and 60 ml water for dipping; serve with lettuce and mint. Do not reuse any raw meat juices.