Vietnamese Crepe

Photo: flickr user telepathicgeorge

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

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.