Vietnamese Crepe

Name: Vietnamese Crepe
Ingredients: 1 9/16 cups rice flour; 1 teaspoon salt; 1 cup water; 1 cup coconut milk tinned; 1 teaspoon sugar; 1 teaspoon ground turmeric; 7 ounces king prawns shelled; 3 1/2 ounces pork fillets; 1 onions sliced; 1 3/8 cups beans shoots; peanut oil for frying; 3 teaspoons fish sauce; 5 teaspoons sugar; 2 tablespoons water; 1 red chili peppers tiny, minced; 1 clove garlic minced; mint leaves vietnamese; lettuce leaves iceberg

18 ingredients

7 steps

Ingredients

1 9/16 cups rice flour
1 teaspoon salt
1 cup water
1 cup coconut milk tinned
1 teaspoon sugar
1 teaspoon ground turmeric
7 ounces king prawns shelled
3 1/2 ounces pork fillets
1 onions sliced
1 3/8 cups beans shoots
peanut oil for frying
3 teaspoons fish sauce
5 teaspoons sugar
2 tablespoons water
1 red chili peppers tiny, minced
1 clove garlic minced
mint leaves vietnamese
lettuce leaves iceberg

Directions

1

First, make the batter. Mix together the rice flour, salt, sugar, coconut milk, water and turmeric until the batter is smooth.
2

Wash and dry the prawns and chop roughly. Wash the bean shoots and set aside.
3

Dice the pork.
4

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.
5

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.
6

Make the dressing by mixing all the ingredients together and stirring well.
7

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.