Vietnamese Crepes

IngredientsVietnamese Crepes
1 ea (12 oz) package rice flour with –turmeric
3 c Water (divided use)
1 t Sugar
1 ea (116 oz) package Orients -Delight coconut milk -(heavy cream can be Substituted) frozen, not -canned coconut milk
4 ea Green onions
1 lb Large shrimp (36 – 48 size)
1/2 lb Lean pork, thinly sliced
2 ea Yellow onions
Oil
16 ea Handfuls fresh bean sprouts -(put in microwave for a -little while to Soften)
1 ea Head red leaf lettuce
1 bn Cilantro, basil or mint
Fish Garlic Sauce

DIRECTIONS:
Prepare crepe batter the night before serving. Thinly slice green onions. Place one-cup water in small pan on high heat. Thoroughly blend the 12-ounce package of rice flour mix with the two remaining cups water until completely moistened. Dissolved sugar in boiling cup of water and add to batter. Add coconut milk and green onions and mix thoroughly. Refrigerate overnight.

The next day, peel and dive in shrimp. Cut in half lengthwise. Cut pork in 2″ slivers. Cut yellow onion into quarters, then in thin slices. Heat a few drops of oil on medium-high heat in a 10″ heavy frying pan. Add 3 slices yellow onion and two slices pork. Cook for a few seconds until onion is slightly translucent and pork is white. Add 5 shrimp halves and cook for 10 seconds.

Pour in 1/2 cup batter and quickly tilt pan to form a 10″ circle. Cover one-half crepe with one-cup bean sprouts. Reduce heat to medium. Cook until batter looks solid. Cover partially (if you cover completely, water will condense on crepe) and cook one minute. Uncover and flip crepe using a spatula. Cook until slightly crisp (approximately 1 minute). Serve immediately to keep warm.

Serve with fresh cilantro, mint or basil leaves (optional) and large leaves of red lettuce. To eat, tear off a piece of crepe, fill with cilantro and wrap in lettuce leaf. Dip in sauce and eat. Serves 4.

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