Vietnamese Crepes

Name: Vietnamese Crepes
Ingredients: 20 prawns; 1 pork chop or equivalent loin cut into small slices, smoked is amazing; 1 teaspoon fish sauce; 2 cups mustard greens rabe, lettuce; 3/4 cup herbs mint, basil, & perilla leaves; 1/2 cup scallions optional; 1/2 cup corn optional but delicious; 150 grams rice flour; 3 spring onions finely chopped, optional; 1/2 teaspoon saffron or tumeric; 180 milliliters coconut milk; 200 milliliters water; 1/4 cup fish sauce; 1/2 cup lime juice; 3 tablespoons water; 3 tablespoons sugar honey, sweetener of choice; 2 dried chilies or fresh, finely chopped; 2 garlic cloves crushed; 1 tablespoon rice wine vinegar optional

19 ingredients

4 steps

Ingredients

20 prawns
1 pork chop or equivalent loin cut into small slices, smoked is amazing
1 teaspoon fish sauce
2 cups mustard greens rabe, lettuce
3/4 cup herbs mint, basil, & perilla leaves
1/2 cup scallions optional
1/2 cup corn optional but delicious
150 grams rice flour
3 spring onions finely chopped, optional
1/2 teaspoon saffron or tumeric
180 milliliters coconut milk
200 milliliters water
1/4 cup fish sauce
1/2 cup lime juice
3 tablespoons water
3 tablespoons sugar honey, sweetener of choice
2 dried chilies or fresh, finely chopped
2 garlic cloves crushed
1 tablespoon rice wine vinegar optional

Directions

1

Marinate the prawns and pork loin with the teaspoon of fish sauce & set aside while you make chili sauce & crepe batter for aprox 30 minutes.
2

Combine fish sauce, lime juice, water sugar, chili, & garlic set aside.
3

Mix coconut milk, water, spring onion, water & saffron well. Brown the pork & remove from pan. Heat aprox 1/4 c oil to med-high, pour in crepe mixture while rotating to coat thinly. Sprinkle some corn if using, prawns & pork over pancake. Cook till edges are browned. No flipping only cook 1 side.
4

Transfer to plate, put a handful of greens sprinkle with 1 t chili sauce & fold in half. Let people sprinkle more chili fish sauce as desired (strong stuff).