Banh Xeo Vietnamese Crispy Turmeric Pancakes with Shrimp and Bean Sprouts

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

Golden turmeric-infused rice flour pancakes filled with succulent shrimp, crunchy bean sprouts, and fresh herbs, traditionally wrapped in lettuce leaves. This Vietnamese-inspired seafood recipe, ready in about 60 minutes, layers rice flour, turmeric powder, coconut milk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 3, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup rice flour
• 1 tsp turmeric powder
• 1 cup coconut milk
• 1 cup water
• 1/2 tsp salt
• 3 tbsp vegetable oil
• 12 medium shrimp, peeled and deveined
• 1 cup bean sprouts
• 2 tbsp scallions, thinly sliced
• 1/4 cup fresh mint leaves
• 8 lettuce leaves for wrapping
• 1/2 cup nuoc cham dipping sauce

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: In a mixing bowl, whisk together 1 cup rice flour, 1 tsp turmeric powder, 1 cup coconut milk, 1 cup water, and 1/2 tsp salt until smooth and free of lumps. Stir in 2 tbsp thinly sliced scallions and let the batter rest for 30 minutes.
2. Step 2: Heat 1 tbsp vegetable oil in a non-stick skillet over medium-high heat. Add 6 shrimp and cook for 1 minute per side until just opaque, then remove and set aside.
3. Step 3: Add 1 tbsp vegetable oil to the skillet and pour in about 1/3 cup batter, swirling to coat the bottom thinly and evenly. Immediately arrange 6 cooked shrimp on one half of the pancake and sprinkle with 1/2 cup bean sprouts.
4. Step 4: Cover the skillet with a lid and cook for 3-4 minutes until the edges of the pancake are crispy and golden, and the batter is set.
5. Step 5: Fold the pancake in half over the filling and slide onto a plate. Repeat steps 3-5 with remaining batter, shrimp, and bean sprouts to make 3 pancakes total.
6. Step 6: Serve the pancakes warm, accompanied by 1/4 cup fresh mint leaves and 8 lettuce leaves for wrapping, along with 1/2 cup nuoc cham dipping sauce.