Pan-Fried Shrimp Banh Xeo with Turmeric Rice Pancakes

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

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

Ingredients

• 1 cup rice flour
• 1 tsp turmeric powder
• 1 1/4 cups coconut milk
• 1/4 cup water
• 1/2 tsp salt
• 1 tsp sugar
• 12 large, peeled and deveined shrimp
• 2 cups bean sprouts
• 3 stalks, chopped green onions
• 1/4 cup vegetable oil
• 1 cup for serving lettuce leaves
• 1/4 cup fresh mint leaves
• 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 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.