Crispy Bánh Xèo Shrimp Salad Bowl

Method

1. Whisk the rice flour, turmeric and salt with the coconut milk and water into a very thin, smooth batter, thinner than for classic bánh xèo. Let it rest for 20 min.

   Add in this stepRice flour (not glutinous) 80 gGround turmeric ¼ tspSalt (for the batter) 1 pinchCoconut milk 60 mlWater (for the batter) 160 ml

2. Make the dressing: dissolve the sugar in the water, then add the fish sauce, lime juice, part of the garlic (finely minced) and the sliced chillies. It should taste bright, sweet-sour and salty.

   Add in this stepWater (for the dressing) 30 mlSugar (for the dressing) 1¼ tbspFish sauce (for the dressing) 1½ tbspFresh lime juice (for the dressing) 1½ tbspGarlic cloves 1¼Bird's eye chillies 1

3. Prepare the salad: tear the lettuce into bite-size pieces, cut the cucumber and carrot into fine 5 cm matchsticks, rinse and drain the bean sprouts and pick the mint and coriander leaves. Keep everything chilled in a bowl so it stays crisp.

   Add in this stepSoft lettuce leaves 120 gCucumber ½Carrot 60 gMung bean sprouts 60 gFresh mint 10 gFresh coriander (cilantro) 10 g

4. Make 4 lace crêpes: heat a 26 cm non-stick pan on medium-high heat with about 1 teaspoon of oil until shimmering. Pour in a small ladle of batter (about 60 ml), swirl at once and pour the excess back into the bowl so only a lacy film remains. Cook uncovered for 3 min, until deep golden and crisp right to the centre, then flip and cook for 1 min. Cool on a rack; they crisp up further as they cool. Stand back when the batter hits the oil, as it spits.

   Add in this stepNeutral oil 2⅛ tbsp

   medium-high heat

5. Peel and devein the shrimp and toss them with the rest of the garlic (minced), the fish sauce and the honey. Heat a 24 cm pan on medium-high heat with the remaining oil, add the shrimp in a single layer and cook for 3 min in total, turning once, until pink, opaque and lightly caramelised.

   Add in this stepRaw shrimp (peeled weight) 200 gGarlic cloves 1¾Fish sauce (for the filling) 1 tspHoney 1 tspNeutral oil 0.9 tbsp

   medium-high heat

6. Divide the salad between bowls and top with the shrimp. Roughly crush the peanuts. Just before serving, break the crêpes into large shards over the top, scatter with peanuts and pour over the dressing. Eat at once while the shards crackle.

   Add in this stepRoasted unsalted peanuts 20 g