Vietnamese Banh Xeo

About

Vietnamese Banh Xeo made with rice flour, which cannot but consumed on the Keto diet. These crepes designed to work like traditional delicious Vietnamese coconut milk-turmeric crepes that hold chopped shrimp, bean sprouts, and red cabbage. Serve them with nuoc mam, a sweet and tangy fish sauce, fresh mint, cilantro, and lettuce.

Do I have to use fish sauce?

Fish sauce gives the most authentic flavor and is very addictive. If the fish sauce doesn’t suit your taste, you can drizzle the finished crepes with straight tamari.

What kind of special equipment do I need to make the crepes?

A stick blender or small blender is needed to blend the crepe batter, as well as a nonstick pan and heatproof spatula.

Are the crepes delicate?

If handled correctly, they are effortless to handle. The trick is to make sure your nonstick pan is hot before adding any batter. The batter should sizzle as it is added to the pan. The crepe should take only 30 seconds or less to cook. So quickly fill it with shrimp, bean sprouts, and cabbage. Then get under one side of the crepe with a heatproof spatula and use your fingers to help fold the crepe over the filling. Then flip the pan, holding the spatula to the crepe to invert the crepe and gently slide it onto a plate.

Ingredients

6 large raw egg
6 ounce cream cheese
⅛ teaspoon baking aids xanthan gum by bob's red mill
3 tablespoon coconut milk
1 teaspoon turmeric powder curcuma spices by teja
2 ½ tablespoon coconut flour
⅛ teaspoon coarse kosher salt by morton
1 small onion
1 pound shrimp
¼ teaspoon coarse kosher salt by morton
6 ounce red cabbage
1 ½ cup bean sprouts
1 tablespoon, chopped garlic
2 tablespoon fish sauce (nam pla or nuoc mam)
2 tablespoon lime juice raw
2 tablespoon the ultimate icing sugar replacement by swerve
4 tablespoon water
⅓ cup spearmint, fresh
⅓ cup, chopped cilantro

Instructions

Add eggs, cream cheese, xanthan gum, coconut milk, turmeric powder, coconut flour, and ⅛ tsp kosher salt to a blender cup.
Blend with a stick blender until smooth. Alternatively, you can use a small blender like a Ninja. Allow batter to sit for a couple of minutes to thicken.
In the meantime, chop the raw shrimp. Heat a medium-sized skillet over medium-high heat until hot. Add julienned onion and chopped shrimp. Cook until shrimp is pink. Remove meat to a bowl and set aside.
Heat a small nonstick skillet over medium-high heat until hot. Add 2 tbsp of batter to the center of the pan.
The batter should immediately sizzle in the hot skillet. If it doesn’t the pan is not hot enough and the batter will stick. Gently swirl the batter in the pan to make a thin uniform circle.
Immediately add the shrimp, bean sprouts and red cabbage.
Using a heatproof spatula, get under the crepe and then use your fingers to gently lift the crepe over the filling to make a half-circle. Place the spatula on top of the crepe and invert the skillet to place the crepe onto the spatula and then gently scoot the filled crepe onto a plate. Repeat with the remaining batter and filling.
To prepare the fish sauce, add remaining fish sauce, lime juice, Swerve, and warm water together in a small mixing bowl. Mix well to dissolve the sugar. Add 1 tbsp minced garlic and stir again to combine.
Serve each crepe with lettuce, fresh mint, fresh cilantro, and fish sauce to dip the crepe into.