Bánh xèo (Vietnamese rice flour crêpes) are beloved for their crispy edges and soft, chewy interior:
3/4 pound medium shrimp, shelled, deveined, and halved lengthwiseRed leaf lettuce, for servingIn a small bowl, soak the dried mung beans in warm water until they are softened, about 30 minutes. Drain the beans and transfer them to a blender. Add the coconut milk and puree until very smooth. Transfer the mung bean puree to a large bowl and whisk in the white rice flour, cornstarch, water, scallions, and turmeric, and season lightly with salt.
Heat 1 teaspoon of vegetable oil in a 10-inch nonstick skillet. Add a few slices of pork, a couple of shrimp, and a few slivers of white onion and cook for 30 seconds. Stir the crêpe batter and pour 2/3 cup of it into the pan; tilt and swirl the pan to coat the bottom with a very thin layer of batter, letting it come up the side of the pan. Scatter 1/4 cup of the bean sprouts over the crêpe and drizzle 2 teaspoons of vegetable oil around the edges.
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