Banh Xeo, the vibrant Vietnamese crepe, is a culinary masterpiece renowned for its crispy texture and savory fillings. This recipe elevates the classic Banh Xeo experience with a delectable combination of succulent mussels and plump shrimp, creating a symphony of flavors and textures in every bite. Imagine the satisfying crunch of the crepe giving way to the tender seafood, all enveloped in a delicate, subtly sweet and savory batter. The fragrant herbs and a touch of spice perfectly complement the richness of the seafood, resulting in a dish that is both exciting and comforting.
This recipe provides a detailed guide to crafting your own perfect Banh Xeo with mussels and shrimp, from preparing the batter to mastering the art of the perfect crepe. Ready to embark on this delicious culinary journey? Let's dive into the step-by-step instructions and create this unforgettable Vietnamese treat together.
Tools Needed
- Grater
- Pan
- Mixing bowl
- Measuring cups
- Spatula
Ingredients
- Mussel meat: 600g
- Shrimp (small): 500g
- Onion
- Green onion
- Carrot
- Jicama
- Taki coconut pancake mix: 500g
- Fried flour: 75g
- Filtered water: 900ml
- Coconut milk: 400ml
- Chicken egg: 1
- Seasoning powder
- Sugar
- Fish sauce
- Vinegar
- Pickled shallots
- Garlic & Chili
- Cooking oil
- Pepper
Step-by-Step Instructions
Step 1. Prepare the Batter and Fillings
- thinly slice the onions and jicama into strips, shred the carrot, and separate the green onion roots and leaves.
- Combine coconut pancake mix, fried flour, filtered water, coconut milk, egg, seasoning powder, and green onion leaves. Let the batter rest.
- Heat oil in a pan, stir-fry onions and green onion roots until fragrant. Add shrimp and seasoning powder, stir-fry until almost cooked. Add mussel meat, seasoning powder, and sugar. Stir-fry until cooked and flavors have combined. Add pepper (optional).
- Heat oil in a pan, stir-fry the green onions until fragrant. Add jicama, carrot, and onions. Season with seasoning powder and a little fish sauce.
Step 2. Make the Dipping Sauce
- Mix sugar, fish sauce, water, vinegar, pickled shallots (optional), crushed garlic and chili.
Step 3. Cook the Banh Xeo
- Heat a non-stick pan with oil. Pour a thin layer of batter into the hot pan, swirling to coat evenly. Add the shrimp and mussel filling, and vegetable filling. Cover the pan to cook until the batter is set and crispy. Drizzle with more oil around the edges for extra crispiness.
Step 4. Serve and Enjoy
- Enjoy your Banh Xeo with the prepared fish sauce and your favorite fresh vegetables.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- Don't cut the jicama too thin or too thick for optimal texture when stir-frying.
- Use filtered water and add it slowly while mixing to prevent lumps in the batter.
- Let the batter rest to allow the flour to fully hydrate for a crispier pancake.
- Adjust the amount of coconut milk in the batter to your preference.
- The fish sauce is key to the overall flavor profile.
- Stir-fry the shrimp and mussels over high heat to ensure they're cooked through and the flavors are well absorbed.
- Adjust seasoning in the filling to your taste.
- Keep the pan hot for a crispy Banh Xeo.
Nutrition
- N/A
FAQs
1. Can I substitute the mussels and shrimp with other seafood?
Absolutely! You can use other shellfish like clams or scallops, or even add firm white fish like cod or snapper.
2. How do I make sure my Banh Xeo is crispy?
Use a good quality oil with a high smoke point, and ensure your pan is hot before adding the batter. Don't overcrowd the pan, and cook each crepe until golden brown and crispy.
This Crispy Mussel & Shrimp Banh Xeo recipe is a delightful way to experience the vibrant flavors of Vietnamese cuisine. Enjoy the satisfying crunch and the harmonious blend of seafood and savory batter, perfect for a special occasion or a weeknight treat. Now go forth and create your own delicious Banh Xeo masterpiece!