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Saigon Crêpes with Shrimp, Bacon and Scallions
© David Prince

Saigon Crêpes with Shrimp, Bacon and Scallions

  • SERVINGS: MAKES 6 CREPES
  • STAFF-FAVORITE

  1. 3 strips thickly sliced bacon
  2. 3/4 cup rice flour
  3. 1/2 teaspoon turmeric
  4. Pinch of sugar
  5. Salt
  6. One 13 1/2-ounce can unsweetened coconut milk
  7. 3 tablespoons vegetable oil
  8. 1/2 pound medium shrimp—shelled, deveined, halved lengthwise and cut into 1-inch lengths
  9. 3 large scallions, thinly sliced
  10. Shallot Dipping Sauce
  1. In a medium skillet, cook the bacon over moderately high heat until crisp, about 6 minutes. Drain the bacon on paper towels, then coarsely chop it.
  2. In a bowl, whisk the rice flour with the turmeric, sugar and 1/2 teaspoon salt. Whisk in the coconut milk until smooth.
  3. Heat 1/2 tablespoon of oil in an 8-inch nonstick skillet until it shimmers. Scatter one-sixth of the shrimp in the skillet, season with salt and cook over moderately high heat until pink, about 1 minute. Scatter one-sixth each of the scallions and bacon in the skillet and cook for 1 minute. Ladle 1/3 cup of the batter over the shrimp, scallions and bacon, spreading it evenly. Cook until the bottom is golden and crisp, 2 to 3 minutes. Flip the crêpe and cook until golden and crisp on the second side, about 2 minutes longer. Transfer to a plate. Repeat to make 5 more crêpes. Serve the crêpes hot, with the dipping sauce on the side.