Crispy Bánh Xèo Vietnamese Crêpes

Prepare the batter: Combine rice flour, sugar, salt, and turmeric in a large mixing container. Blend the ingredients until well combined. Gradually add coconut milk, stirring continuously until you achieve a thick and smooth consistency. Continue to stir in water until the desired crêpe batter texture is obtained.

Prepare the filling: Heat 1.5 tablespoons of oil in a large skillet over medium-high heat. Add minced shallot and garlic; cook, stirring constantly, until fragrant but not caramelized, approximately 1-2 minutes. Add cooked shrimp; sauté until the shrimp is fully cooked and opaque, around 3-4 minutes. Season with fish sauce and salt to taste. Transfer the filling to a separate bowl.

Preheat your oven: Set the temperature of your oven to 200 degrees Fahrenheit (95 degrees Celsius).

Clean and reheat the skillet: Wipe out the skillet with a paper towel and reheat it over medium heat. Add the remaining 0.5 tablespoons of oil. Stir the crêpe batter thoroughly and pour 1/2 cup into the hot skillet, swirling it around to coat the bottom. Place 3 or 4 cooked shrimp on the bottom half of the crêpe, followed by a small handful of bean sprouts. Cook until the batter is set and the edges start to brown, approximately 1 minute. Fold the crêpe over and slide it onto an oven-safe plate.

Place cooked crêpes in the oven: Place the cooked crêpe in the preheated oven to keep it warm. Repeat this process with the remaining batter, cooked shrimp, and bean sprouts.

Serve crêpes: Serve the crêpes with lettuce leaves. Break off pieces of crêpe and roll them up in lettuce to eat.