>> title: Banh Xeo
>> category: Flatbreads & Pancakes
>> tags: vietnamese, rice flour, shrimp, skillet, gluten free
>> counters: Phở & Bánh Mì
>> aka: bánh xèo, sizzling crepe, Vietnamese crepe, Vietnamese savory pancake
>> servings: 4
>> time: 1 hr

Whisk @rice flour{1%cup}(150 g), @cornstarch{2%Tbsp}(16 g), @ground turmeric{1/2%tsp}(1 g), @fine sea salt{1/2%tsp}(3 g), @coconut milk{1/2%cup}(120 mL), and @water{1 1/4%cup}(300 mL) into a thin batter.

>> step: rest 30 min, stir in the scallions
Rest @&(~1)batter{} ~{30%min}, then stir in @sliced scallions{2%stalks}(20 g).

Sear @sliced pork belly{6%oz}(170 g), @shrimp{12%large}(200 g; peeled), and @vegetable oil{3%Tbsp}(45 mL) in a hot #skillet{}.

>> step: swirl the batter over, 2 min until crisp
Pour @&(~2)batter{} over @&(~1)pork and shrimp{} and swirl thin, ~{2%min}.

>> step: add the sprouts, cover 2 min, fold over
Pile @bean sprouts{2%cup}(150 g) onto @&(~1)crepe{}, cover ~{2%min}, then fold in half.