Vietnamese Banh Xeo with crab and samphire

by Mark Broadbent

Mark Broadbent has enjoyed a food-obsessed career spanning three decades. He’s cooked in Five star Hotels, Two star Michelin restaurants, Gastro Pubs and Member’s Clubs, delivering unforgettable cuisine or acting as a consultant. London’s Bluebird was just one of his success stories. Under his creative direction, the restaurant achieved huge critical acclaim and was especially loved by AA Gill.

February 26th 2016

Spring is most definitely in the air, and that can only mean one thing: a move away from the comfort dishes of winter towards the fresh, zingy flavours of warmer times.

And if there’s one dish I really love for its ability to conjure up feelings of balmier climates and exotic flavours, it’s these Vietnamese crêpes with crab and samphire – or Banh Xeo to give them their correct name.

These savoury pancakes, made from rice flour, coconut milk and turmeric, are traditionally stuffed with pork, shrimp, diced green onion and bean sprouts.

However, for this dish I’ve paired them with crab and samphire, and judging by the response from our diners at Facebook HQ it’s a match made in heaven.

Fresh crab is without a doubt one of the jewels offered up from the British coastline, and it works beautifully with the delicate lacy texture of the crêpes.

I love the unique flavour and texture of samphire. Full of crisp saltiness, it’s unmistakeably the flavour of the sea.

Vietnamese Banh Xeo with crab and samphire

rice flour1kg
coconut milk2L
spraying oil2 squirts
samphire with any woody stalks removed500g
freshly picked white crab meat2kg
sweet chilli sauce75ml
spring onions, shredded on the angle30
bunch coriander, washed and dried1
Preparation Time: 1hr 30mins

To make the crêpes, put the flour and turmeric in a bowl with the eggs and slowly whisk in enough coconut milk to make a smooth batter. Season with salt. Blanch the samphire in boiling water for 10 seconds then drain and refresh under a cold tap. Spray oil on the non-stick pan, pour in pancake mixture and turn the pan from side to side to spread the mixture evenly. Cook for 2-3 minutes on each side until crisp. Remove with a spatula on to some kitchen paper and keep warm. Repeat with the rest of the mixture. To serve, spread the crab mixture on the pancakes then arrange the samphire and herbs on top.

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