Step 1

In a medium bowl, whisk together coconut milk, rice flour, water, and oil until well mixed. Let rest for 30 minutes

Step 3

Add oil to a non-stick skillet over medium high heat. Once pan is hot, add shrimp and season with salt and pepper. Cook shrimp, turning to cook both sides. Once shrimp are cooked, toss in bean sprouts. Turn off heat and continue tossing until the sprouts wilt. Set aside.

Step 5

To make bánh xèo: Heat an 10-inch non-stick skillet or crepe pan over medium high heat. Coat with cooking spray or wipe with a paper towel dipped in vegetable oil.

Step 7

Whisk the batter one more time to mix in any flour that has settled to the bottom.

Step 9

Add 1/4 cup of batter to the middle of the skillet. Quickly tilt and swirl batter around until the bottom of the pan is coated with a thin layer. Don't worry about any small holes near the edges.

Step 11

Cook crepe until edges start to curl. Loosen the edges and allow to cook until batter has no wet spots.

Step 13

Add the shrimp and sprout mixture onto half of the crepe. Sprinkle with scallions and cilantro.

Step 15

Slide crepe onto plate and flip it so it folds over the filling, like an omelet.

Step 17

Serve with nouc cham (sweet, salty, tangy dipping sauce)