If you are looking for a fresh vibrant dish, then look no further than these Vietnamese Crepes with Pickled Slaw. This recipe brings the crispy texture of traditional Vietnamese crepes with the tangy crunch of pickled slaw, creating a delightful fusion of flavors and textures. Whether you are hosting a dinner party or simply want to try something new in the kitchen, this dish is a surefire hit.

Banh Xeo is the traditional name, with the crepes being made from a mixture of rice flour, cornstarch, ground turmeric, salt, water, coconut milk, and sliced green onions. We have simplified it.

Vietnamese Cooking a Perfect Blend of Flavors

Vietnamese cuisine is renowned for its balance of flavors and this dish is no exception. The crepes are made with rice flour and coconut milk. They are light and slightly crispy, thus providing the perfect base for the fresh flavorful filling. The pickled carrot slaw adds a tangy crunch that complements the savory prawns (shrimp), bean sprouts, and cilantro. As with most asian dishes a touch of fresh chili brings a hint of heat, while sweet chili sauce or Vietnamese dipping sauce provides the perfect finishing touch.

Nutritional Vietnamese Dish

Not only is this dish delicious, but it’s also packed with nutritious ingredients. Prawns are a great source of lean protein and essential vitamins and minerals. Bean sprouts add a dose of fiber and vitamins, and the various vegetables contribute antioxidants and nutrients essential for a balanced diet. By making these crepes at home, you can enjoy a healthy, flavorful meal that is free from the additives and excess sodium often found in restaurant versions.

How to Make Rice Flour

Rice flour is a key ingredient in many Asian recipes, including these Vietnamese crepes. If you don’t have rice flour on hand, you can easily make your own at home. Making your own rice flour is a simple process that allows you to enjoy fresh, homemade ingredients in your cooking.

1. Choose Your Rice: For the best results, use white rice, such as jasmine or long-grain rice. Brown rice can also be used, but it will result in a different texture and flavor.
2. Grind the Rice: Put rice in a high-speed blender or coffee grinder. Blend in small batches to ensure a fine, even texture. Grind the rice until it reaches a powdery consistency, similar to store-bought rice flour.
3. Sift the Flour: To achieve a smooth texture, sift the freshly ground rice flour through a fine-mesh sieve. Any larger particles can be returned to the blender for additional grinding.

Print Recipe

Vietnamese Crepes with Pickled Slaw

These crispy mini Vietnamese pancakes are filled with prawns and pickled carrot, and make a perfect starter or light dinner.

Prep Time4 hours hrs

Cook Time30 minutes mins

Servings: 4 people

Ingredients

• –Vietnamese Crepes Ingredients–
• 7 oz 1 cup rice flour
• 1 tbsp cornflour / cornstarch
• 2 tsp sugar
• 1 tsp salt
• 1/2 tsp turmeric
• 9 fl oz 1 cup coconut milk
• –Pickled Slaw–
• 3 fl oz 1/3 cup rice wine vinegar
• 1 oz 1/4 cup sugar
• 1/2 tsp salt
• 1 about 5.3 oz carrot grated or thinly sliced
• 1 small cucumber about 4 oz thinly sliced
• 1 small capsicum / pepper thinly sliced
• 1.8 oz 1/2 cup bean sprouts, trimmed
• 1/3 cup fresh cilantro leaves plus extra to serve
• –Optional Ingredients–
• 20 cooked prawns shrimp, peeled, deveined, halved lengthways
• 1 long fresh red chili sliced
• Sweet chili sauce or Vietnamese dipping sauce to serve
• Lime wedges to serve

Instructions

• –Crepe Instructions–
• Combine the rice flour, cornflour (cornstarch), sugar, salt, and turmeric in a bowl. Slowly whisk in the coconut milk and 8.5 fl oz (1 cup) water. Cover with plastic wrap and place in the fridge for 4 hours or overnight to rest.
• –Pickled Slaw Instructions–
• For the pickled slaw, combine the vinegar, sugar, salt, and 2.7 fl oz (1/3 cup) water in a small saucepan over medium heat. Place the carrot, cacsicum/pepper, cucumber and sprouts into the saucepan. Cook stirring for 3-4 minutes or until the sugar dissolves and slaw softens. Set aside to cool. Place in the fridge for 30 minutes or until required.
• Drain the slaw, discarding the liquid. Place the slaw in a bowl. Add the prawns (shrimp), chili, and cilantro. Toss to combine. Cover with plastic wrap and store in the fridge until required.
• –Cook the Crepes–
• Heat a large non-stick frying pan over medium-high heat until hot. Spray with oil. Give the crepe mixture a good stir. Carefully drop 1 tablespoonful of the batter into the pan. Cook for 1-2 minutes or until bubbles appear on the surface. Carefully turn and cook for a further minute. Transfer to a plate. Continue with the remaining batter, reheating the pan between batches and stirring the batter often.
• –Assemble and Serve–
• Spoon some prawn mixture into the center of each crepe. Serve with sweet chili or dipping sauce and lime wedges.