Crispy Vietnamese Shrimp Crepe

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A golden, crackling crepe from southern Vietnam made with rice flour and turmeric, stuffed with juicy shrimp, savory pork, and crisp bean sprouts. It's traditionally torn into pieces, wrapped in lettuce and herbs, and dunked into a bright fish-sauce dip.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 22 gFat
• 12 gSaturated Fat
• 48 gCarbs
• 3 gFiber
• 8 gSugar
• 22 gProtein
• 820 mgSodium
• 460 mgPotassium
• 90 mgCalcium
• 3 mgIron
• 18 mgVitamin C
• 140 mcgVitamin A

Ingredients

For the crepe batter

• 1 cup rice flour
• 1 tablespoon cornstarch
• 1 teaspoon ground turmeric
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 3/4 cup full-fat coconut milk
• 3/4 cup cold water
• 2 scallions, thinly sliced

For the filling

• 8 oz shrimp, peeled and deveined
• 6 oz pork belly or shoulder, thinly sliced
• 1 small yellow onion, sliced thin
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• 8 oz fresh bean sprouts
• 1/4 teaspoon black pepper

For the dipping sauce (nuoc cham)

• 3 tablespoons fish sauce
• 3 tablespoons fresh lime juice
• 2 tablespoons sugar
• 4 tablespoons warm water
• 2 cloves garlic, minced
• 1 Thai chili, thinly sliced

For serving

• 1 head butter or green lettuce, leaves separated
• 1 cup fresh mint leaves
• 1 cup cilantro sprigs
• 1/2 cup Thai basil
• Pickled carrots and daikon, for garnish

Directions

1. Whisk rice flour, cornstarch, turmeric, salt, and sugar in a bowl. Slowly add coconut milk and cold water, whisking until completely smooth and lump-free. Stir in the scallions and let the batter rest for at least 20 minutes.
2. Make the dipping sauce by stirring fish sauce, lime juice, sugar, and warm water in a small bowl until the sugar dissolves, then stir in garlic and chili. Taste and adjust the sweet-sour-salty balance.
3. Season the shrimp and pork with black pepper. Heat 1 tablespoon oil in a non-stick skillet over medium-high heat, add garlic and onion, and stir-fry 1 minute until fragrant. Add the pork and cook 3 minutes until lightly browned, then add the shrimp and cook 2 more minutes until just pink. Transfer to a plate.
4. Heat a 10-inch non-stick skillet over medium heat and add about 1 teaspoon oil, swirling to coat. Ladle about 1/2 cup batter into the pan and quickly swirl to coat the bottom in a thin, even layer.
5. Scatter a quarter of the pork-shrimp mixture and a handful of bean sprouts over one half of the crepe. Cover and cook 2-3 minutes until the edges turn golden and lacy and the center is set.
6. Uncover and cook 1 more minute to crisp the bottom, then fold the crepe in half over the filling and slide onto a plate. Repeat with the remaining batter and filling, adding a little oil to the pan between crepes.
7. Serve immediately with the lettuce, herbs, pickled vegetables, and nuoc cham on the side so everyone can build their own wraps.

Cook’s Notes

• Resting the batter is essential: it lets the rice flour hydrate so the crepe crisps up without cracking.
• A well-seasoned cast-iron or non-stick skillet is the secret to the signature lacy, golden edge.
• Eat the crepes right away – they lose their crackle within minutes of leaving the pan.
• Adjust turmeric up or down to control the bright yellow color; more turmeric means a deeper hue and slightly earthier flavor.
• If your pan runs hot, drop the heat to medium so the rice flour cooks through before the outside burns.

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