Pan-Fried Banh Xeo with Shrimp and Mung Bean Filling

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

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Golden Vietnamese savory pancakes with a crispy edge filled with juicy shrimp, mung beans, and fresh herbs, pan-fried to a delicate crisp. This Vietnamese-inspired seafood recipe, ready in about 35 minutes, pairs rice flour, turmeric powder, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 20 min Cook: 15 min Serves 3 Vietnamese cuisine 380 cal/serving

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Ingredients

1 cup rice flour
1 tsp turmeric powder
1 1/2 cups coconut milk
1/2 cup water
1/2 tsp salt
1 cup bean sprouts
1/2 cup cooked mung beans
12, peeled and deveined small shrimp
2 stalks, chopped green onions
3 tbsp vegetable oil
for serving fresh lettuce leaves
1/4 cup fresh mint leaves
1/4 cup fresh cilantro
1/2 cup, prepared Nuoc Cham dipping sauce

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Instructions

Step 1: In a mixing bowl, whisk together 1 cup rice flour, 1 tsp turmeric powder, 1 1/2 cups coconut milk, 1/2 cup water, and 1/2 tsp salt until smooth and thin like crepe batter.
Step 2: Heat 1 tbsp vegetable oil in a nonstick skillet over medium-high heat. Add 3 shrimp and cook for 1 minute on one side until pink, then flip and cook 30 seconds more.
Step 3: Pour about 1/3 cup batter evenly into the pan, swirling to form a thin pancake. Sprinkle 2 tbsp cooked mung beans, 1/3 cup bean sprouts, and 1/3 chopped green onions over the batter.
Step 4: Cook for 2-3 minutes until edges are crispy and golden, then fold pancake in half and press lightly with spatula to seal. Slide onto a plate.
Step 5: Repeat steps 2-4 with remaining shrimp, batter, mung beans, bean sprouts, and green onions to make 3 pancakes.
Step 6: Serve hot with fresh lettuce leaves, 1/4 cup each of mint and cilantro, and 1/2 cup Nuoc Cham dipping sauce for wrapping and dipping.