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Banh xeo with prawns and pickled carrot

Australian Gourmet Traveller recipe for banh xeo with prawns and pickled carrot.

By Emma Knowles
  • 45 mins preparation
  • 30 mins cooking plus resting, cooling
  • Serves 6
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Banh xeo with prawns and pickled carrot
We've added a tangy chilli sauce to our take on this Vietnamese classic. If the batter thickens as it stands, add a little water – it should be like pouring cream.


  • 220 gm rice flour
  • 2 tbsp cornflour
  • 1 tsp ground turmeric
  • 400 ml coconut milk
  • 3 spring onions, thinly sliced
  • 1½ tbsp grapeseed oil
  • 16 cooked medium prawns, peeled
  • 1 cup (loosely packed) bean sprouts, trimmed, plus extra to serve
  • To serve: iceberg lettuce leaves, Vietnamese mint, coriander and lime wedges
Pickled carrot
  • 150 ml rice vinegar
  • 100 ml fish sauce
  • 50 gm caster sugar
  • 1½ small red chillies, finely chopped
  • 1 garlic clove, finely chopped
  • 2 carrots, cut into julienne
Caramelised chilli dressing
  • 1½ tbsp grapeseed oil
  • 3 red shallots, finely chopped
  • 2 long red chillies, finely chopped
  • 1 small red chilli, finely chopped
  • 1 garlic clove, finely chopped
  • 20 gm caster sugar
  • 1 tbsp fish sauce
  • 1½ tbsp lime juice
  • 1½ tbsp rice vinegar


  • 1
    For pickled carrot, stir vinegar, fish sauce, sugar, chilli, garlic and 50ml water in a saucepan over medium-high heat until sugar dissolves, bring to the boil and add carrot. Transfer to a container and refrigerate until required. Pickled carrot will keep for 2-3 weeks.
  • 2
    Combine rice flour, cornflour, turmeric and 1 tsp fine salt in a bowl and make a well in the centre. Combine coconut milk and 350ml cold water, then whisk into flour mixture until a smooth batter forms. Stir in spring onion and refrigerate to rest for 1 hour. Thin with a little water if necessary.
  • 3
    For caramelised chilli dressing, heat oil in a small saucepan over medium heat, add shallot, chilli and garlic and stir occasionally until tender and well caramelised (6-8 minutes). Add sugar and fish sauce, stir until caramelised, remove from heat and stir in lime juice, vinegar and 1 tbsp water, then set aside to cool. Dressing will keep refrigerated for 2-3 weeks.
  • 4
    Heat 1½ tsp oil in a 20cm-diameter non-stick frying pan over medium-high heat until smoking. Add a quarter of the batter, swirl to coat base and slightly up sides, and cook until golden and crisp (3-4 minutes). Scatter with a quarter of the prawns and carrot, a handful of sprouts and iceberg lettuce, fold to enclose and slide onto a plate. Repeat with remaining ingredients. Top with mint, coriander, extra bean sprouts and serve with caramelised chilli dressing and lime wedges.


This recipe is from the April 2013 issue of .
Drink Suggestion: Cold lager. Drink suggestion by Max Allen

  • undefined: Emma Knowles