Bánh xèo is a light savoury crêpe, eaten with an abundance of salad leaves and herbs. There’s a knack to eating these: gather a palmful of leaves and herbs into your hand, break off some crêpe onto the leaves, then roll it up and dip it into the sauce. You can vary the filling. You’ll …
Ingredients 2 onions 1 red chilli 1 x 240g pack of kipper fillets olive oil 2 tablespoons hot curry powder 2 x 250g packets of cooked basmati rice 3 large eggs 160g frozen peas 1 lemon Method Fresh fish can be expensive, but this recipe is great value with absolutely no compromise on taste. At …
