Shrimp and Sugar Snap Pea Bánh Xèo Vietnamese Sizzling Rice Crepes

Ingredients

• ¾ cup plus 1 Tbsp. (120 g) stone-ground white rice flour (such as Bob’s Red Mill)
• 1 Tbsp. cornstarch
• ½ tsp. kosher salt
• ¼ tsp. (heaping) ground turmeric
• ⅓ cup unsweetened coconut milk
• 1–2 serrano chiles, thinly sliced
• 1 garlic clove, finely chopped
• 3 Tbsp. (or more) fish sauce
• 3 Tbsp. (or more) fresh lime juice
• 2 Tbsp. (or more) sugar or 3 Tbsp. pure maple syrup
• 1 lb. large or extra-large shrimp, peeled, deveined, halved crosswise
• ¼ medium head of red cabbage, core removed, thinly sliced
• 1 small yellow or red onion, thinly sliced
• 8 oz. sugar snap peas, strings removed, trimmed
• 8–10 Tbsp. vegetable oil, divided
• Kosher salt
• 1 large head of tender lettuce (such as butter or red or green leaf), leaves separated
• 1 large handful mint or basil leaves
• 1 large handful cilantro leaves with tender stems

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag