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+ servings

Banh Xeo Recipe

A delicious and traditional Vietnamese inspired recipe.
Servings: 4
Calories: 407kcal

Ingredients

egg batter for crepe

  • 8 Eggs
  • 1/4 cup Unsweetened Coconut Milk
  • 1 tsp Turmeric
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1 tbsp Sesame Seeds
  • Olive Oil pan release spray

nutty dip

  • 1/4 cup Rice Vinegar or apple cider vinegar
  • 1/4 cup Almond Butter or sunflower butter
  • 1 glove Garlic peeled and minced
  • 2 tsp Fresh Ginger peeled and minced
  • 2 tbsp tamari or soy sauce
  • 1 tbsp Fresh Lime Juice
  • 1/4 cup Water
  • 1 tsp Sriracha optional

filling

  • 1/2 lb Shrimp peeled and cooked
  • 1/2 lb White Fish cooked and flaked
  • 1/4 cup Fresh basil Leaves
  • 1/2 cup Fresh Cilantro Leaves
  • 1/4 cup Fresh Mint
  • 1/4 cup Bean Sprouts
  • 8 Bibb Lettuce Leaves
  • 1/4 cup Red Onions peeled and sliced
  • 1/2 cup Cucumber sliced
  • 1 Jalapeño or chilli pepper, sliced (optional)

Instructions

  • In a large bowl whisk together the omelet batter ingredients until blended . Heat a large non-stick skillet over medium heat and lightly grease with pan release spray. Pour in 1/3 cup of batter and swirl around the hot pan until evenly and thinly distributed. Cook for 2 minutes, flipping after 1 minute, or until cooked completely. Let omelets cool on a wire rack before filling and serving.
  • In a medium bowl whisk together the dip ingredients until smooth. Keep refrigerated until ready to serve.
  • Distribute filling ingredients evenly to cooled omelets and serve with dipping sauce.

Nutrition

Calories: 407kcal | Carbohydrates: 9g | Protein: 40g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 499mg | Sodium: 1425mg | Potassium: 680mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1840IU | Vitamin C: 14mg | Calcium: 231mg | Iron: 5mg
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