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Banh Xeo with Sizzling Chilli Lemongrass Beef & Nuoc Cham Dip

by chef@home (follow)
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Banh Xeo is a Vietnamese street snack of savoury coconut crepe. This crepe will be served with Sizzling Vietnamese Chilli Lemongrass Beef fillings, along with Nuoc Cham dip.

Preparation Time: 30 minutes
Cooking Time: 15 minutes
Makes: 6 servings

200g beansprouts, blanched
a handful coriander leaves

Rice Batter
2 cups rice flour
2 tbsp plain flour
1/4 tsp turmeric powder
1/2 tsp salt
1 1/3 cup water
3/4 cup coconut milk
3 scallions, thinly sliced

600g rump steak
1 tsp cornstarch
1 stick lemongrass
1 thumb-size piece ginger, peeled
2 cloves garlic, peeled
1 shallot, peeled
1 red chilli
1 tsp sugar
1 tbsp oyster sauce
1 tbsp fish sauce

Nuoc Cham
1/4 cup sugar
1/2 cup warm water
3 tablespoon lime juice
1/4 cup fish sauce
1 chilli, thinly sliced

Make the sauce by mixing all the ingredients in a bowl until sugar has dissolved. Set aside.

Prepare the marinade. In a food chopper, place the lemongrass, garlic, ginger, chilli, shallot, sugar, fish sauce & oyster sauce. Blitz until they are finely chopped.

Coat the steak in cornstach then the marinade. Leave to marinate in the fridge until needed.

In a bowl, whisk together the flour, turmeric powder and salt.
Add water and coconut milk and whisk until mixture is smooth.
Strain through sieve if there are lumps. Set batter to rest for 30 minutes.
Preheat grill or BBQ on high.
Cook the steak for 3-4 minutes each side for medium. Transfer to a plate, cover with foil and leave to rest before slicing.

Heat 1 tbsp oil in a non-stick frying pan. Ladle 1/2 cup of batter to the pan, swirl to coat the pan evenly. Cook until bottom turns light brown and crispy, carefully flip with a soft spatula and leave to cook for another 10 seconds.
Transfer to a plate. Repeat with the remaining batter.

To serve, place crepe on a plate, top with beansprouts, coriander leaves and beef slices; with dips on the side.

#Street Snack
I like this Recipe - 3
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