Pan-Fried Bánh Xèo with Shrimp and Mung Beans

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 drafted and published.

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 recipe, 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.

Prep: 40 min Cook: 20 min Serves 4 Vietnamese cuisine 350 cal/serving

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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

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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.