Ingredients: 1 cup Rice flour,1/2 teaspoon Sugar,1/2 teaspoon Salt,1/2 teaspoon Turmeric powder (Haldi),1 cup Coconut milk,Chilled water – as required,150 gram Shrimps – peeled and deveined,Salt – to taste,1/2 teaspoon Black pepper powder – freshly ground,1 teaspoon Lemon juice,1 teaspoon Extra Virgin Olive Oil,300 gram Chicken breasts – cut into the pieces,2 teaspoons Ginger Garlic Paste,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Red Chilli powder,1 teaspoon Cumin powder (Jeera),1 teaspoon Garam masala powder,2-3 tablespoons Sunflower Oil,3 tablespoons Roasted tomato pasta sauce,Salt – to taste,1/2 teaspoon Sugar,1 cup Coriander (Dhania) Leaves – chopped,1 Green Bell Pepper (Capsicum) – julienned,1 Carrots (Gajjar) – julienned,1 Cucumber – julienned,1 Onion – julienned,1 tablespoon Lemon juice,1 tablespoon Extra Virgin Olive Oil,Salt – to taste
Time in minutes: 65 Servings: 4 Course: Main Course Diet: Non Vegeterian
Instructions: To prepare Chicken And Shrimp Bánh Xèo Recipe, take a large mixing bowl and mix together the rice flour, sugar, salt and turmeric powder. Beat in the coconut milk to make a thick batter. Then slowly beat in enough water to make a crepe batter. Set the batter aside to rest.Heat olive oil in a Shallow-fry pan over a medium heat add shrimp and cook for about 1 minute, add black pepper and salt.Turn the shrimps over and cook until opaque throughout about 1 minute. Add lime juice and transfer onto a plate.Heat oil in a wok. Add ginger-garlic paste and saute for half a minute. Add chicken pieces, turmeric powder, cumin powder, chilli powder and again fry for a minute.Add tomato sauce, salt and sugar mix well and cover the lid to cook the chicken in lower flame.When chicken cooked till soft and tender now sprinkle garam masala powder on it and switch off the flame.Making CrepesHeat a Crepe pan to medium flame, add a small amount of oil, stir the crepe batter well and pour 1/2 cup batter into the saute pan.Swirl the pan to coat the bottom. Lay 3 or 4 of the lime shrimp and roasted chicken over one-half of the crepe and then sprinkle a small handful of veggies over the filling.When the middle of the crepe looks cooked through and the edges of the crepe begin to brown, fold the crepe over to cover the filling and slide the Vietnamese Crepe onto a plate.To serve the Chicken And Shrimp Bánh Xèo Recipe (Vietnamese Stuffed Crepe) arrange the fresh Charred Corn and Radish Salad Recipe on a platter, with Nuoc Cham Chay Dipping Sauce Recipe for a weeknight dinner.