Banh Xeo – Vietnamese Crepes
Vietnamese
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Gluten Free, Low Fat, Coeliacs, Nut Free
450g shrimp (or prawns)
2 to 4 teaspoons Creole Spice Blend (the more you add the spicier the dish)
4 tablespoons butter
½ green bell pepper (chopped)
1 large onion (chopped)
1 celery stick (chopped)
2 garlic cloves (crushed)
6 red tomatoes (chopped)
2 teaspoons Sun-Dried Tomato Paste
Thoroughly mix the shrimp with the Creole Spice Blend and refrigerate.
Heat the butter in a large pan and sauté the pepper, onion, celery & garlic for 5 minutes. Mix in the tomatoes, sun-dried tomato paste and 250ml of water.
Simmer uncovered for 45 minutes.
Add the shrimp, cover and simmer until fully cooked (up to 5 minutes if shrimps were raw).
Serve hot with boiled rice and a dollop of coleslaw.
