Banh Xeo (Vietnamese Crêpes)

Crêpe batter:

• 1 bag Vietnamese crêpe mix
• 3 cups cold water
• 13.5 fl oz can unsweetened coconut milk
• bunch spring onion, thinly sliced

Crêpe filling:

• 1 lb small shrimps, peeled
• 1/2 lb lean pork, thinly sliced
• 2 shallots, thinly sliced
• 2 cloves garlic, minced
• salt & pepper to taste
• side of grilled/stir-fried mushrooms

Salad:

• butter lettuce
• cucumber, thinly sliced
• handful spearmint
• handful Thai basil

Dressing:

• 1 cup water
• 4 tbsp sugar
• 2 Persian lime, juiced
• 4 cloves garlic, finely chopped
• 4 bird’s eye chilies, finely chopped
• 4 tbsp Vietnamese fish sauce

Pour crêpe mix along with coconut milk, water and spring onion into a bowl and stir well. Keep in the fridge until ready to use. Mix all crêpe filling ingredients in a bowl (except stir-fried mushrooms) and keep in the fridge for at least 30 minutes. Prepare salad and dressing.

Place a non-stick skillet on high heat and drizzle with oil. Toss in a little bit of the filling mix (except mushrooms) and cook until half-way done. Ladle in the batter and swirl pan to make a thin layer. Cover with lid and lower heat to medium and let cook for a few minutes. When the edges of the crêpe start to pull away from the pan and the bottom turns a golden brown, fill crêpe with the stir-fried mushrooms and fold over to make a half circle. Let it finish cooking for another minute or so and transfer to plate. Serve immediately with salad and dressing.