Two crepes with salad and fillings and chopsticks

Bánh xèo tôm Vietnamese pancakes

  • makes 6
  • Easy

Bánh xèo is a light savoury crêpe, eaten with an abundance of salad leaves and herbs. This one comes stuffed with juicy king prawns


Try this Vietnamese bánh xèo recipe, adapted from Vietnamese: Simple Vietnamese Food to Cook at Home by Uyen Luu (£22, Hardie Grant). Uyen says:”There’s a knack to eating these: gather a handful of leaves and herbs in your hand, break off some crêpe onto the leaves, then roll it up and dip it into the sauce. You can vary the filling.” This recipe was supplied by the publisher and not retested by us.



  • rice flour (non-glutinous) 100g
  • ground turmeric 1 heaped tsp
  • coconut milk 200ml
  • spring onion 1, thinly sliced
  • sea salt flakes ½ tsp
  • caster sugar a pinch


  • vegetable or coconut oil for frying
  • shallots 2 round, thinly sliced
  • shelled king prawns 200g, de-veined and halved
  • bean sprouts 100g
  • garlic chives or coriander 50g, (optional)


  • lettuce leaves large handful
  • spring onions 3, cut into short lengths
  • Asian herbs a few handfuls, (such as coriander, thai sweet basil, garden mint, perilla and cockscomb)


  • bird’s-eye chillies 2, finely chopped
  • garlic 2 cloves, finely chopped
  • caster sugar 3 tbsp
  • white wine vinegar 3 tbsp
  • fish sauce 4 tbsp


  • Step 1

    To make the crêpe batter, mix together the flour, turmeric, coconut milk, the spring onion, salt, sugar and 200ml of water in a bowl until smooth and free of lumps. It should have the consistency of single cream.

  • Step 2

    To make the filling, heat 1 tsp of oil in a 20cm lidded non-stick frying pan over a medium-high heat and fry a few slices of shallot until golden. Season the prawns with salt and pepper, then put a few of them in the pan, stirring for 1 minute.

  • Step 3

    Using a shallow ladle, pour in a thin layer of the batter, swirling the pan to cover all around the edges. Add a handful of the bean sprouts and garlic chives, then cover the pan with the lid. Allow to cook for 2 minutes with the lid on.

  • Step 4

    Remove the lid and cook for a further minute, making sure the crêpe is crisp and golden. Fold the crêpe in half, serve or set aside. Repeat this process with the remaining shallots, batter and other ingredients to make the rest of the crêpes.

  • Step 5

    To make the dipping sauce, mix together all of the ingredients with 80ml of water. Serve alongside the crêpes, with the lettuce, spring onions and herbs.

*This recipe is gluten free according to industry standards

More Vietnamese-style recipes

Vietnamese Fish Recipe by Donal Skehan

Nutritional Information

  • Kcals 220
  • Fat 8.6g
  • Saturates 7g
  • Carbs 26.1g
  • Sugars 11.8g
  • Fibre 1.3g
  • Protein 9g
  • Salt 3.3g