Vietnamese crepe
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 250 | grams | Rice flour |
| 1 | teaspoon | Salt |
| 250 | millilitres | Water |
| 250 | millilitres | Coconut milk; (tinned) |
| 1½ | teaspoon | Sugar |
| ½ | teaspoon | Ground turmeric |
| 200 | grams | Shelled king prawns |
| 100 | grams | Pork fillet |
| 1 | Onion; sliced | |
| 200 | grams | Bean shoots |
| Peanut oil for frying | ||
| 3 | teaspoons | Fish sauce |
| 5 | teaspoons | Sugar |
| 2 | tablespoons | Water |
| 1 | Tiny red chilli; minced | |
| 1 | Clove garlic; minced | |
| Vietnamese mint leaves | ||
| Iceberg lettuce leaves | ||
Directions
FOR THE CREPES
FOR THE DRESSING
First, make the batter. Mix together the rice flour, salt, sugar, coconut milk, water and turmeric until the batter is smooth.
Wash and dry the prawns and chop roughly. Wash the bean shoots and set aside.
Dice the pork.
Heat a small frying pan and pour in a little oil. Add the pork, onion and prawns and cook, stirring constantly until the prawns change colour and the pork is cooked through.
Pour over the enough batter to cover the ingredients, top with some bean shoots and cover with a lid. Cook for two minutes until crisp. Turn over and cook the other side until golden.
Make the dressing by mixing all the ingredients together and stirring well.
To serve, place a vietnamese mint leaf on a piece of the crepe. Enclose in a lettuce leaf and drizzle some dressing over. Eat immediately.
Converted by MC_Buster.
Per serving: 1688 Calories (kcal); 66g Total Fat; (34% calories from fat); 22g Protein; 256g Carbohydrate; 2mg Cholesterol; 2183mg Sodium Food Exchanges: 13½ Grain(Starch); 0 Lean Meat; 2 Vegetable; 1 Fruit; 12 ½ Fat; 2 Other Carbohydrates Converted by MM_Buster v2.0n.