23_banh_xeo_15776

Banh Xeo with Black Bean Purée

Preparation Time• 10 min.

Cook Time• 10 min.

Description

Asian flavored, savory mung bean-coconut crepes filled with Seasoned Black Bean purée, sautéed shrimp, pickled vegetables and a savory Nuac Cham sauce. Serve as an appetizer or increase size of crepe for main dish.

Banh Xeo with Black Bean Purée

Yield: 64 Servings

INGREDIENTS

  • 1 cSantiago® Seasoned Black Beans, prepared, puréed
  • 64 eachMung Bean and Coconut Crepes, prepared(See Recipe)
  • 32 eachCooked shrimp (21-25/ lb) peeled, de-veined, sliced lengthwise
  • 2 cNuac Cham sauce(See Recipe)
  • 2 lbsPickled vegetables(See Recipe)
  • Garnish with Chopped Cilantro

Instructions

  1. Spread a small amount of black bean puree onto each prepared crepe.
  2. Top with a halved piece of shrimp, drizzle with Nuac Cham sauce and garnish with pickled carrot, daikon and chopped cilantro. Serve immediately.

Mung Bean and Coconut Crepes

INGREDIENTS

  • 1-½ cWater, boiling
  • 1 cMung beans, yellow or green, dried
  • 2-13.5oz. cansCoconut milk
  • 1-½ cRice flour
  • 1 tspHoney
  • ¾ tspSalt, kosher
  • ½ tspTurmeric, ground
  • ½ tspCoriander seeds, ground
  • 2 TbspGrapeseed oil

Instructions

  1. Pour boiling water over dried mung beans in a small-size bowl and let rest for 15 min.
  2. Blend bean mixture with coconut milk in a high-speed blender, about 1 min.
  3. Stir in rice flour, honey, salt, turmeric and coriander. Continue to process until well blended, about 1 min. Refrigerate batter for at least 30 min or overnight.
  4. Heat ¼ tsp grapeseed oil in a non-stick sauté pan over medium heat. Pour ¾ oz. batter in a steady stream onto hot sauté pan into 3” circles. Cook crepes in batches, until golden brown, about 1 min per side. Repeat with remaining oil and batter.

Pickled Vegetables

Yield: 2 pounds

INGREDIENTS

  • 1 QWater
  • 1-½ cSugar, granulated
  • 1/2 cRice Wine Vinegar
  • 3 tbsp Salt, kosher
  • 2 tspTurmeric, ground
  • 1 lbDaikon radish, peeled, julienne
  • 1 lb Carrot, peeled, julienne

Instructions

  1. Heat water, sugar, rice wine vinegar, salt and turmeric in a small sauce pan over medium heat until sugar has dissolved, about 4 min. Remove from heat.
  2. Stir in daikon and carrot. Refrigerate overnight. Strain liquid prior to serving.

Nuac Cham Sauce

Yield: 2 Cups

INGREDIENTS

  • ⅔ cLime juice
  • ⅔ cSoy sauce
  • ⅓ cBrown sugar
  • ¼ c (2 ea.)Scallion, thinly sliced
  • 2 TbspFish sauce
  • 1 Tbsp Garlic, minced
  • 2 tspRed chili flake

Instructions

  1. Combine all ingredients in a small bowl, stirring until sugar has dissolved, about 30 sec. Refrigerate until ready to use