Pan-Fried Shrimp Banh Xeo with Turmeric Rice Pancakes

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Vietnamese savory rice flour pancakes infused with turmeric, filled with succulent shrimp and bean sprouts, pan-fried to golden perfection. This vietnamese 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 380 calories and feeds 4, 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.

Prep: 40 min Cook: 20 min Serves 4 Vietnamese cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, whisk together 1 cup rice flour, 1 tsp turmeric powder, 1/2 tsp salt, 1 tsp sugar, 1 1/4 cups coconut milk, and 1/4 cup water until smooth and no lumps remain. Let batter rest for 30 minutes.
  2. Step 2: Heat a nonstick skillet over medium-high heat and add 1 tbsp vegetable oil. Add 12 large peeled shrimp and cook for 1-2 minutes per side until pink and opaque. Remove shrimp and set aside.
  3. Step 3: Add 2 tbsp vegetable oil to the skillet and pour about 1/3 cup of the batter, swirling to form a thin pancake. Sprinkle 1/2 cup bean sprouts and 1 tbsp chopped green onions evenly over the batter, then arrange 3 cooked shrimp on top. Cook until edges are crispy and pancake is golden, about 3-4 minutes.
  4. Step 4: Carefully fold the pancake in half, press gently, and cook for another 1 minute to warm through. Remove to a plate and repeat with remaining batter and fillings, adding oil as needed.
  5. Step 5: Serve each shrimp banh xeo with fresh lettuce leaves and 1/4 cup mint leaves alongside 1/2 cup nuoc cham dipping sauce for wrapping and dipping.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Fried Shrimp Banh Xeo with Turmeric Rice Pancakes take to make?

Total time is about 60 minutes (40 min prep + 20 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Pan-Fried Shrimp Banh Xeo with Turmeric Rice Pancakes?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Pan-Fried Shrimp Banh Xeo with Turmeric Rice Pancakes?

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 Shrimp Banh Xeo with Turmeric Rice Pancakes 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 Shrimp Banh Xeo with Turmeric Rice Pancakes?

Vietnamese vietnamese 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.

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