Cambodian Crispy Crepe with Pork and Shrimp

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A beloved street food from Cambodia, this golden crispy crepe is made with a turmeric-tinted rice flour batter and stuffed with savory pork, shrimp, and crunchy bean sprouts. Wrapped in lettuce with fresh herbs and dipped in a tangy fish sauce, it delivers the perfect balance of crispy, fresh, salty, and bright flavors in every bite.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 28 gFat
• 12 gSaturated Fat
• 36 gCarbs
• 3 gFiber
• 5 gSugar
• 22 gProtein
• 890 mgSodium
• 420 mgPotassium
• 75 mgCalcium
• 3 mgIron
• 14 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the crepe batter

• 1 cup rice flour
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon salt
• 1 cup canned coconut milk
• 1 cup cold water
• 2 green onions, finely sliced
• 1 large egg

For the filling

• 8 oz pork belly, thinly sliced
• 6 oz medium shrimp, peeled and deveined
• 2 cups fresh bean sprouts
• 1 small yellow onion, thinly sliced
• 3 cloves garlic, minced
• 2 tablespoons vegetable oil
• 1/2 teaspoon freshly ground black pepper

For the fish sauce dip

• 3 tablespoons fish sauce
• 2 tablespoons fresh lime juice
• 1 tablespoon granulated sugar
• 3 cloves garlic, finely minced
• 1 Thai red chili, minced
• 3 tablespoons warm water

For serving

• 1 head butter lettuce, leaves separated
• 1 cup fresh mint leaves
• 1 cup fresh cilantro sprigs
• 1/2 cup Thai basil leaves
• 1 cucumber, cut into spears

Directions

1. Make the batter: whisk rice flour, all-purpose flour, turmeric, salt, and egg in a bowl. Slowly add coconut milk and water, whisking until smooth. Stir in green onions and let the batter rest for 15 minutes.
2. Prepare the fish sauce dip by stirring fish sauce, lime juice, sugar, garlic, chili, and warm water together in a small bowl until the sugar fully dissolves. Set aside.
3. Cook the filling: heat 1 tablespoon of oil in a skillet over medium-high heat. Sauté garlic and onion until fragrant, about 1 minute. Add pork belly and cook for 3-4 minutes until lightly browned, then add shrimp and pepper and cook until the shrimp turn pink, about 2 minutes. Transfer to a plate.
4. Heat an 8-inch non-stick skillet over medium-high heat and add 1/2 tablespoon of oil, swirling to coat the surface. Pour in about 1/2 cup of batter and quickly swirl to form a thin, even layer.
5. Scatter a portion of the pork-shrimp mixture and a handful of bean sprouts over half of the crepe. Cover and cook for 2-3 minutes until the edges turn golden and crispy.
6. Fold the crepe in half over the filling and slide it onto a serving plate. Repeat with the remaining batter and filling, adding more oil to the pan between crepes.
7. Serve the crepes immediately with lettuce leaves, fresh herbs, cucumber spears, and the fish sauce dip on the side.
8. To eat, tear a piece of crepe, wrap it in a lettuce leaf with herbs, and dip generously into the sauce.

Cook’s Notes

• The batter should be the consistency of heavy cream; add a splash more water if it thickens while resting.
• Keep the pan hot but not smoking so the crepe crisps without burning – medium-high heat is ideal.
• For extra crispiness, drizzle a thin layer of oil directly over the crepe right after pouring the batter.
• Prep all fillings and sauce before you start cooking since each crepe comes together quickly.
• Banh Chao is best eaten fresh while still hot and crisp; reheat leftovers in a dry skillet to restore texture.

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