Crispy Vegetable Crepe – Railway Xeo – Vietnam

A cake recipe for all foodies:

Cook the sauce dip and dress the salad platter.

For the crêpe batter, mix salt, sugar, flour and turmeric in a baking bowl. Add the coconut milk and water – a tiny bit more than indicated if necessary – until you have a thin pancake batter. Add the scallions and set aside.

For the filling, cut the chicken into cubes of about a liter and cut the crab tails in half lengthwise, set aside.

Heat a frying pan over medium-high heat. When the skillet is hot, pour in two tsp of oil and swirl the skillet to evenly grease the bottom and sides. Pour off and retain excess oil in a dessert dish.

Add one-sixth of each of the garlic, chicken, and shrimp to the skillet and stir-fry for 30 seconds, then spread the mixture evenly in the skillet.

Stir the batter briefly and pour about 125 g of it into the frying pan.

Swirl the frying pan so that the batter spreads evenly thinly over the bottom and up the sides. Place one sixth each of the mushrooms, peppers and bean sprouts on one half of the batter. Cover the roasting pan, reduce the flame to medium and continue roasting until steam begins to escape from under the edge of the lid (approx.

3 min). Remove the lid repeatedly and increase the temperature (medium to high). Continue

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