How to Make Crispy Shrimp and Squid Banh Xeo at Home, Non-Fishy

Shrimp and squid banh xeo is a rustic dish with a crispy golden crust, sweet and flavorful shrimp and squid filling, served with fresh vegetables. To keep the pancake crispy for a long time, prevent it from getting soggy, and preserve the natural sweetness of the seafood, the steps of mixing the batter, preparing ingredients, and pouring the pancake must be done correctly. In the article below, Ola Squid will guide you on how to make shrimp and squid banh xeo crispy and delicious at home, along with tips for choosing fresh shrimp and squid and mixing a flavorful dipping sauce.

Ingredients to prepare

To make shrimp and squid banh xeo for about 3 – 4 people, prepare the following ingredients:

If using pre-mixed banh xeo flour, you can adjust the amount of water according to the instructions on the packaging. In case you prefer a thin and crispy crust, do not make the batter too thick.

How to choose fresh and delicious shrimp and squid

Shrimp and squid are the main fillings, so their freshness directly affects the sweetness and aroma of the pancake. When buying, you can rely on a few simple signs:

• Fresh shrimp: Choose those with a translucent shell, natural color, firm body, and relatively tight attachment between head and body. Fresh shrimp have a mild characteristic scent, with no unusual ammonia or sour smell.
• Fresh squid: Prioritize squid with an ivory white or naturally bright body, shiny skin, clear eyes, and firm flesh. When lightly pressed, the squid’s body should be elastic, not mushy or slimy.

See also: Tips for choosing fresh and delicious squid from food connoisseurs

Note: You should choose medium-sized shrimp and squid so they cook quickly when pouring the pancake. Shrimp can be peeled or unpeeled depending on your preference, while squid should be cut into thin rings for easy eating.

After purchasing, you should process the shrimp and squid as soon as possible to preserve their natural sweetness. If not used immediately, store them properly in the refrigerator and avoid leaving seafood at room temperature for too long.

Steps to make crispy and delicious shrimp and squid banh xeo

To ensure the pancake has a thin, crispy golden crust and evenly cooked filling, you should follow the steps in order: preparation, mixing the batter, preparing the dipping sauce, and pouring the pancake. The batter should be sufficiently diluted, and the pan must be hot before adding the batter.

Step 1 – Ingredient preparation

Peel the shrimp, remove the black veins, then rinse quickly with clean water and drain. Clean the squid by removing the ink sac, cuttlebone, and viscera, wash with lightly salted water, rinse again, then cut into bite-sized rings.

Peel and thinly slice the onion; wash and finely chop the green onions. Trim any damaged parts of the bean sprouts, wash, and drain. Thoroughly wash the lettuce and herbs, then soak them in clean water for an appropriate time before draining.

If you want the filling to be more aromatic, you can marinate the shrimp and squid with a bit of fish sauce, pepper, and minced shallots for about 5 – 10 minutes. Do not marinate with too many spices to preserve the natural sweetness of the seafood.

Step 2 – Mixing the banh xeo batter

Put the banh xeo flour into a bowl, add filtered water, coconut milk, and a little turmeric powder (pre-packaged banh xeo flour usually comes with a turmeric packet) and mix well. Continue to add the chopped green onions, stirring until the batter is smooth and lump-free. If you want the crust to be crispier, you can add a little crispy frying flour.

The mixed batter should have a moderate thinness; when ladled up, it should flow in a thin stream. Let the batter rest for about 15 – 20 minutes before pouring, which helps the ingredients blend together and makes the crust crispier.

Step 3 – Making the banh xeo dipping sauce

Add fish sauce, sugar, and filtered water to a bowl, stir until the sugar dissolves, then add lime juice. Finally, add minced garlic and chili, and adjust the seasoning to achieve a balanced sour, sweet, and salty flavor.

Depending on your family’s taste, you can increase or decrease the amount of sugar, lime, and chili. The dipping sauce should be slightly rich so that when rolled with banh xeo, fresh vegetables, and rice paper, it won’t taste bland.

Step 4 – Pouring the banh xeo

Heat a non-stick pan over medium heat, then add a little cooking oil and coat the surface of the pan evenly. Add the shrimp and squid, stir-fry briefly until just firm, and spread them out evenly.

Ladle a portion of batter into the pan, quickly tilt and swirl the pan so the batter forms a thin layer. Add bean sprouts and onions, then cover with a lid for about 1 – 2 minutes to cook the filling.

Open the lid, continue frying until the edges of the pancake turn golden brown and crispy, and the bottom detaches from the pan. If you prefer a crispier pancake, you can add a little oil around the edges. Once the pancake reaches your desired crispiness, use a spatula to fold it in half and transfer it to a plate.

Step 5 – Finished product and enjoyment

A delicious banh xeo has a thin, evenly golden crust with crispy edges, while the shrimp and squid filling remains tender and sweet. Bean sprouts and onions add freshness, keeping the filling from feeling greasy.

When eating, you can place the banh xeo on a piece of rice paper, add lettuce and herbs, and roll it up. Dip it in the sweet and sour fish sauce to feel the crispy, fragrant crust, the sweetness of the shrimp and squid, and the freshness of the herbs.

Tips to make banh xeo crispy without getting soggy

To make banh xeo with a thin, golden crispy crust that stays crispy for a long time after leaving the pan, you need to pay attention from the batter mixing stage to the frying method. A few simple tips below will help the pancake easily achieve a delicious crispiness:

• Do not pour the batter too thickly: When swirling the batter, quickly rotate the pan to spread it into a thin layer. Batter that is too thick will make the pancake take longer to cook, leaving the center soft and hard to crisp up.
• Keep the heat at medium: Heat the pan first, then maintain medium heat throughout the frying process. Too high heat easily burns the outside while the filling is still undercooked; too low heat makes the pancake absorb too much oil and lose its crispiness.
• Do not cover with a lid for too long: Only cover the lid for a short time so that the shrimp, squid, and bean sprouts cook evenly. Covering for too long causes steam to accumulate, making the pancake crust quickly turn soggy.
• Fry until the edges of the pancake are golden and crispy: When you see the edges of the pancake turning golden and slightly detaching from the pan, continue frying for a little longer before folding. This helps the crust achieve a beautiful crispiness without needing too much oil.

See also delicious squid dishes you might be interested in:

• What is delicious to make with squid? Suggestions for easy-to-cook squid dishes
• What soup is delicious to cook with squid? 12 easy, sweet, and refreshing squid soups
• What is delicious to stir-fry with squid? Suggested 20+ recipes to enrich your meals
• How to cook delicious and authentic squid thick noodle soup (Banh canh muc)

Frequently asked questions when making shrimp and squid banh xeo

What flour makes banh xeo crispy?

Banh xeo usually uses rice flour as the main ingredient to create a thin, crispy crust. You can combine rice flour with pre-mixed banh xeo flour or a small amount of cornstarch depending on the recipe. The key is to mix the batter sufficiently thin and pour it very thinly so the pancake can easily become crispy.

Can banh xeo be made with all-purpose flour?

You can use all-purpose flour to make banh xeo, but the finished product will have a different texture compared to those made from rice flour. All-purpose flour provides good binding, but the crust is usually softer and chewier. Therefore, if you want a thin and crispy pancake, prioritize rice flour or specialized banh xeo flour.

How to make banh xeo delicious and crispy for a long time?

To keep banh xeo crispy for a long time, you should mix the batter to a moderate thinness, heat the pan before pouring, and swirl the batter very thinly. When frying, maintain medium heat, do not cover with a lid for too long, and only remove the pancake when the edges are golden and crispy. After frying, keep the pancake in a well-ventilated place, avoiding stacking them immediately so that steam doesn’t make the crust soggy.

How long can mixed banh xeo batter be stored?

Mixed banh xeo batter should be used within the day to ensure quality and flavor. If you have leftovers, you can seal it tightly and store it in the refrigerator, then check the smell and state of the batter before using it again. Do not use it if the batter develops a sour smell, changes color, or shows any unusual signs.

With a few simple steps, you can easily make shrimp and squid banh xeo at home with a golden crispy crust, sweet and flavorful seafood filling, and a rich dipping sauce. If you love squid dishes, you can also check out Ola Squid dried squid with many options in size and thickness, perfect for enjoying at home or giving as gifts. Discover the dried squid products at Ola Squid to choose the right one for your needs!