Name: Banh Xeo Recipe (Vietnames Coconut Crepes with Pork, Shrimp, and Bean Sprouts)
Yield: 6 people
Ingredients: 2 cups rice flour; 1/4 teaspoon turmeric powder; 1/2 teaspoon salt; 1 1/2 cup water; 3/4 cup canned coconut milk; 3 scallions, thinly sliced on extreme angle, about (1/4 inch thick); 1 cup lard or vegetable oil; 1/4 lb. pork shoulder, cut into thin slices; 1/4 lb. small shrimp, peeled and deveined, slices in halves lengthwise; 1/4 teaspoon salt; 1/2 cup sliced yellow onions, about (1/8 inch thick); 1 to 2 medium long red chilies, sliced thinly into rings, about (1/8 inch thick); 3/4 cups sliced mushrooms, (1/8 inch slices); 2 cups bean sprouts, trimmed preferred; 1/4 cup sugar; 1/2 cup warm water; 3 tablespoon lime juice; 1/4 cup fish sauce; 1-2 bird's eye chilies, cut into very fine rings; 1 clove garlic, minced finely (optional)