Bánh xèo (Vietnamese crispy turmeric crepe)

Ingredients

For the batter

• 200 g rice flour
• 1 tbsp turmeric powder
• 1 tsp salt
• 1 tbsp coconut milk (optional)
• 250 ml water
• 100 ml beer (optional — gives extra crispness)

For the filling

• 200 g raw king prawns, peeled
• 200 g pork belly, sliced thin
• 1 small onion, sliced
• 200 g bean sprouts

To serve

• 1 lettuce, leaves separated
• Fresh mint, Thai basil and coriander
• Nuoc cham (3 tbsp fish sauce, 3 tbsp lime juice, 2 tbsp sugar, 4 tbsp water, 1 garlic, 1 chilli)

Method

1. Whisk the batter ingredients together. Rest 30 minutes.
2. Heat a non-stick pan over medium heat with a little oil. Add a few pork slices and a prawn or two.
3. Pour a thin layer of batter to cover. Cook 2-3 minutes until crispy underneath.
4. Scatter bean sprouts and onion over half. Fold the crepe in half.
5. Slide onto a plate. Repeat for the rest of the batter.
6. Serve with lettuce, herbs and nuoc cham for wrapping.