Vietnamese Crepe
By: Anonymous
Published: Sunday, February 14, 2010 - 8:32am

Ingredients




250 grams rice flour
1 teaspoon salt
250 mls water
250 mls coconut milk, (tinned)
teaspoon sugar
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

Preparation

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.