Low Carb Vietnamese Banh Xeo
How to Make It
Step 1
Add eggs, cream cheese, xanthan gum, coconut milk, turmeric powder, coconut flour, and ⅛ tsp kosher salt to a blender cup.
Step 2
Blend with a stick blender until smooth. Alternatively, you can use a small blender like a Ninja. Allow batter to sit for a couple of minutes to thicken.
Step 3
In the meantime, chop the raw shrimp. Heat a medium-sized skillet over medium-high heat until hot. Add julienned onion and chopped shrimp. Cook until shrimp is pink. Remove meat to a bowl and set aside.
Step 4
Heat a small nonstick skillet over medium-high heat until hot. Add 2 tbsp of batter to the center of the pan.
Step 5
The batter should immediately sizzle in the hot skillet. If it doesn’t the pan is not hot enough and the batter will stick. Gently swirl the batter in the pan to make a thin uniform circle.
Step 6
Immediately add the shrimp, bean sprouts and red cabbage.
Step 7
Using a heatproof spatula, get under the crepe and then use your fingers to gently lift the crepe over the filling to make a half-circle. Place the spatula on top of the crepe and invert the skillet to place the crepe onto the spatula and then gently scoot the filled crepe onto a plate. Repeat with the remaining batter and filling.
Step 8
To prepare the fish sauce, add remaining fish sauce, lime juice, Swerve, and warm water together in a small mixing bowl. Mix well to dissolve the sugar. Add 1 tbsp minced garlic and stir again to combine.
Step 9
Serve each crepe with lettuce, fresh mint, fresh cilantro, and fish sauce to dip the crepe into.
Ingredients
- Raw Egg – 6 large
- Cream Cheese – 6 ounce
- Baking Aids Xanthan Gum by Bob’s Red Mill – ⅛ teaspoon
- Coconut Milk – 3 tablespoon
- Turmeric Powder Curcuma Spices by Teja – 1 teaspoon
- Coconut Flour – 2-½ tablespoon
- Coarse Kosher Salt by Morton – ⅛ tsp
- Onion – 1 small
- Shrimp – 1 pound
- Coarse Kosher Salt by Morton – ⅛ tsp
- Red Cabbage – 6 ounce
- Bean Sprouts – 1-½ cup
- Garlic – 1 tablespoon, chopped
- Fish Sauce (nam Pla Or Nuoc Mam) – 2 tablespoon
- Lime Juice Raw – 2 tablespoon
- The Ultimate Icing Sugar Replacement by Swerve – 2 tablespoon
- Water – 4 tablespoon
- Spearmint, Fresh – ⅓ cup
- Cilantro – ⅓ cup, chopped