The Happy crepes | Ban khoai recipe is The combination of textures of crispy, soft, and chewy found in this recipe, as well as the grouping of flavors, is typical of Vietnamese cuisine. When making happy crêpes, have a couple of skillets going at the same time, so that you can produce a continuous flow of these fantastic crêpes. They gained their name from the great noise they make when they are cooking.
Serves 4
Ingredients:
1 cup rice flour
1⁄2 cup cornstarch
1⁄4 cup all-purpose flour
3 scallions (green onions), white and green parts sliced separately
8oz (225g) ground pork
2 tablespoons fish sauce such as nuoc nam
2 garlic cloves, finely chopped
8oz (225g) raw shrimp, peeled, deveined, and coarsely chopped
vegetable oil for cooking
8oz (225g) bean sprouts, trimmed and rinsed
1 small onion, finely sliced
10 large button mushrooms, finely sliced
3 eggs, beaten
freshly ground black pepper
Method:
1. Combine the rice flour, cornstarch, and all-purpose flour with the scallion whites and 2 cups water to make a smooth batter the consistency of heavy cream. Combine the pork with half the fish sauce, half the chopped garlic, and half the scallion greens. Season with black pepper.
2. Mix the shrimp with the remaining fish sauce, garlic, and scallion greens. Again, season with black pepper. Arrange in bowls with all the other ingredients near the stove.
3. Heat a small skillet or omelet pan over a medium-high heat. Add a tablespoon of oil. Into the hot pan, put a tablespoon of chopped pork and two or three pieces of prawn; cook for 2 minutes.
4. Reduce the heat to medium, and add 3 tablespoons batter. Add a tablespoon of the bean sprouts and a few slices of onion and mushroom. Cover with a lid, and cook for 2 minutes. Remove the lid, and add 3 tablespoons beaten egg. Cover once again, and cook for a further 2 minutes.
5. Fold the omelet in half, and carry on cooking until the underside is crisp and golden, then turn over and cook on the other side until golden, too, allowing about 2 minutes for each side. Keep the process going, so that you are serving a stream of crêpes, rather than one batch at the end. Serve each happy crêpe immediately, accompanied by nuoc dau phung, a light peanut sauce
 |
| Happy crepes | Ban khoai recipe |
