Crêpes vietnamiennes aux crevettes et légumes

Hey everyone, it's me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, Crêpes vietnamiennes aux crevettes et légumes. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Crêpes vietnamiennes aux crevettes et légumes is 6 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Crêpes vietnamiennes aux crevettes et légumes estimated approx 5 mn pour la crêpe et 8 à 10 mn pour la prepa.

To get started with this particular recipe, we must first prepare a few components. You can have Crêpes vietnamiennes aux crevettes et légumes using 13 ingredients and 6 steps. Here is how you can achieve it.

J’ai mangé cette crêpe pour la première fois lors d’un voyage au Vietnam. Depuis j’en suis Fan. Il est facile de varier la garniture selon ses envies. Aux légumes, à la viande, ou au poisson...

Ingredients and spices that need to be Prepare to make Crêpes vietnamiennes aux crevettes et légumes:

1. 700 g crevettes
2. 700 g soja
3. 1 sachet préparation pour crêpe vietnamienne 1 paquet de BôT BÁNH XèO farine spéciale banh xeo (il existe des marques qui proposent des farines déjà toutes prêtes avec sachet de curcuma)
4. 2 gousses d’ail
5. 1 grosse carotte
6. Sel, poivre,
7. 3 Cs sauce d’huître
8. 3 Cs nuoc man
9. 2 grosses échalotes
10. 1 boîte lait de coco nature (quantité inscrite sur le sachet de préparation pour crêpes vietnamiennes)
11. Ciboulette ou Cive au choix
12. Temps de préparation 15 mn
13. Temps de cuisson 4 à 5 mn

Instructions to make to make Crêpes vietnamiennes aux crevettes et légumes

1. Préparer la pâte en suivant les instructions sur le paquet. Mélanger la farine Bot Banh Xeo avec la poudre de curcuma, le concentré de coco, 1 échalote découpée, la ciboulette. Bien mélanger. Et laisser reposer pendant 1H.
2. Prendre un bol et y laisser macérer les crevettes (préalablement décortiquées) avec 2 cuillères à soupe de sauce d'huître, et quelques pincées de poivre. L’échalote la gousse d'ail hachée et la carotte râpée. Pendant 30 mn
3. 3 Faire revenir dans une poêle la préparation des crevettes 4 à 5 mn. Puis ajouter le soja et laisser cuire 1 mn en mélangeant.
4. 4 Mettre sur le feu une poêle préalablement huilé pour éviter que la pâte colle. Verser une louche de pâte à crêpes en recouvrant bien toute la surface de la poêle.
   Laisser cuire pendant 1 à 2 min couvert.
   Puis ajouter sur une des moitié de la crêpe, vos crevettes et le soja. Couvrir et laisser cuir 2 à 3 minutes.
5. Replier la crêpe en deux.
   Servir avec de la salade, du concombre et de la sauce pour nems.

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