Banh Xeo (Vietnamese Sizzling Crepe)

Ingredients · for 12 (scales to your household)

• 1 cup split mung beans not counted
• 1 cup coconut milk $1.61
• 240 g rice flour $0.96
• 122 g cornstarch $1.07
• 10 g all-purpose flour $0.02
• 4 cup water $0.00
• 2 stalk green onion $0.57
• 1 1/2 tsp turmeric powder $0.03
• 2 tbsp sugar $0.03
• 1/2 tsp salt $0.03
• 450 g pork belly $7.42
• 450 g shrimp $11.70
• 1 whole yellow onion $0.60
• 3 cup bean sprouts $1.69
• 2 tbsp vegetable oil $0.16

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages. A line marked not counted is one we couldn't measure from the amount as written — it is missing from the total, not free.

Method

1. Blend half the soaked mung beans with the coconut milk until smooth.
2. Whisk together the rice flour, cornstarch, all-purpose flour, water, green onion, turmeric, sugar, salt and the blended mung bean mixture, then rest the batter at least 2 hours or overnight.
3. Steam the remaining mung beans about 15 minutes until tender.
4. In a hot oiled wok, cook a portion of pork belly, shrimp and onion until the shrimp turns pink.
5. Pour in a ladle of batter and swirl to coat the wok in a thin layer.
6. Scatter over steamed mung beans and bean sprouts, drizzle a little oil around the edge, cover and steam about 2 minutes.
7. Uncover and cook another 5 to 7 minutes until the crepe is crisp and golden, then fold in half.
8. Serve with lettuce, fresh herbs and dipping sauce.