Pan-Fried Bánh Xèo with Shrimp and Mung Beans
Vietnamese sizzling rice flour crepes filled with juicy shrimp, mung beans, and bean sprouts, pan-fried until edges crisp and golden. This vietnamese-inspired seafood ready in about 60 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 350 calories and feeds 4, 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.
Ingredients
- 1 cup rice flour
- 1 tsp turmeric powder
- 1 cup coconut milk
- 1 cup water
- 3, thinly sliced green onions
- 12 medium, peeled and deveined shrimp
- 1/2 cup, cooked mung beans (split, peeled)
- 1 cup bean sprouts
- 1/4 cup vegetable oil
- 3 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp sugar
- 2 cloves, minced garlic
- 1 tsp chopped chili
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a bowl, whisk together 1 cup rice flour, 1 tsp turmeric powder, 1 cup coconut milk, 1 cup water, and 3 thinly sliced green onions until smooth. Let batter rest 30 minutes.
- Step 2: Mix 3 tbsp fish sauce, 2 tbsp lime juice, 1 tbsp sugar, 2 minced garlic cloves, and 1 tsp chopped chili in a small bowl to make dipping sauce; set aside.
- Step 3: Heat 2 tbsp vegetable oil in a non-stick skillet over medium-high heat. Add 3 shrimp and cook until pink and opaque, about 2 minutes.
- Step 4: Pour a thin layer of batter (~1/3 cup) into skillet, swirling to coat the bottom. Quickly scatter 3 cooked shrimp, 2 tbsp cooked mung beans, and 1/4 cup bean sprouts over half of the crepe.
- Step 5: Cover skillet with a lid and cook 3-4 minutes until edges are golden and crispy.
- Step 6: Fold crepe in half over filling and slide onto a plate. Repeat with remaining batter and fillings, adding more oil as necessary.
- Step 7: Serve hot with prepared fish sauce dipping on the side.
Frequently asked questions
How long does Pan-Fried Bánh Xèo with Shrimp and Mung Beans take to make?
Total time is about 60 minutes (40 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Fried Bánh Xèo with Shrimp and Mung Beans?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rice flour from drying out.
Can I substitute ingredients in Pan-Fried Bánh Xèo with Shrimp and Mung Beans?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Fried Bánh Xèo with Shrimp and Mung Beans for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Fried Bánh Xèo with Shrimp and Mung Beans?
Vietnamese seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
