Bánh xèo recipe
 Loaded with fresh herbs and succulent prawns, these crispy Vietnamese pancakes are quick and healthy, the ultimate midweek meal. Serve with a sweet and spicy nuoc cham dipping sauce for a little kick. 120g/4¼oz finely ground rice flour (available from Asian supermarkets)½ tsp ground turmeric350ml/12fl oz chilled soda water75ml/2½fl oz coconut milk1 iceberg lettuce1 red lettuce (alternatively use another green lettuce)handful mint leaveshandful Thai basil leaveshandful fresh coriander2 spring onions, green parts thinly sliced and white parts cut into thin strips sunflower oil, for frying330g/11½oz peeled raw king prawns, each cut into thirdshandful beansprouts 120g/4¼oz finely ground rice flour (available from Asian supermarkets) ½ tsp ground turmeric 350ml/12fl oz chilled soda water 75ml/2½fl oz coconut milk 1 iceberg lettuce 1 red lettuce (alternatively use another green lettuce) handful mint leaves handful Thai basil leaves handful fresh coriander 2 spring onions, green parts thinly sliced and white parts cut into thin strips sunflower oil, for frying 330g/11½oz peeled raw king prawns, each cut into thirds handful beansprouts 1 garlic clove, finely chopped1 red bird's-eye chilli, finely chopped2 tbsp caster sugar30ml/1fl oz fish sauce1 lime, juice only 1 garlic clove, finely chopped 1 red bird's-eye chilli, finely chopped 2 tbsp caster sugar 30ml/1fl oz fish sauce 1 lime, juice only Method Add the rice flour and turmeric to a bowl. Mix briefly, then whisk in the soda water and coconut milk until the flour has completely dissolved.To make the nuoc cham dipping sauce, add the garlic and chilli to a small bowl. Stir in the sugar, fish sauce, lime juice and 100ml/3½fl oz water. Whisk until the sugar dissolves.Separate about 10 leaves each from the iceberg and red lettuces and arrange on a platter. Strip the mint and Thai basil leaves, and roughly tear the coriander. Add to the platter.Stir the sliced green spring onion into the batter.Heat a large non-stick frying pan over medium-high heat. Add a drizzle of oil and swirl to coat. Add a few pieces of prawn and a sprinkle of the white spring onion.After 30 seconds, pour in half a ladleful of batter and swirl to coat the pan in a thin layer. Cook over medium heat until the edges begin to lift. Add a small handful of beansprouts, then fold the pancake in half using a spatula. Cook for another 30 seconds, then set aside. Repeat with the remaining batter and filling.Serve immediately while the pancakes are crispy. To eat, cut each pancake into thirds. Place a piece in a lettuce leaf with herbs, roll up, dip in the sauce and enjoy. Add the rice flour and turmeric to a bowl. Mix briefly, then whisk in the soda water and coconut milk until the flour has completely dissolved. Add the rice flour and turmeric to a bowl. Mix briefly, then whisk in the soda water and coconut milk until the flour has completely dissolved. To make the nuoc cham dipping sauce, add the garlic and chilli to a small bowl. Stir in the sugar, fish sauce, lime juice and 100ml/3½fl oz water. Whisk until the sugar dissolves. To make the nuoc cham dipping sauce, add the garlic and chilli to a small bowl. Stir in the sugar, fish sauce, lime juice and 100ml/3½fl oz water. Whisk until the sugar dissolves. Separate about 10 leaves each from the iceberg and red lettuces and arrange on a platter. Strip the mint and Thai basil leaves, and roughly tear the coriander. Add to the platter. Separate about 10 leaves each from the iceberg and red lettuces and arrange on a platter. Strip the mint and Thai basil leaves, and roughly tear the coriander. Add to the platter. Stir the sliced green spring onion into the batter. Stir the sliced green spring onion into the batter. Heat a large non-stick frying pan over medium-high heat. Add a drizzle of oil and swirl to coat. Add a few pieces of prawn and a sprinkle of the white spring onion. Heat a large non-stick frying pan over medium-high heat. Add a drizzle of oil and swirl to coat. Add a few pieces of prawn and a sprinkle of the white spring onion. After 30 seconds, pour in half a ladleful of batter and swirl to coat the pan in a thin layer. Cook over medium heat until the edges begin to lift. Add a small handful of beansprouts, then fold the pancake in half using a spatula. Cook for another 30 seconds, then set aside. Repeat with the remaining batter and filling. After 30 seconds, pour in half a ladleful of batter and swirl to coat the pan in a thin layer. Cook over medium heat until the edges begin to lift. Add a small handful of beansprouts, then fold the pancake in half using a spatula. Cook for another 30 seconds, then set aside. Repeat with the remaining batter and filling. Serve immediately while the pancakes are crispy. To eat, cut each pancake into thirds. Place a piece in a lettuce leaf with herbs, roll up, dip in the sauce and enjoy. Serve immediately while the pancakes are crispy. To eat, cut each pancake into thirds. Place a piece in a lettuce leaf with herbs, roll up, dip in the sauce and enjoy.