Ingredients per serve
Crepes
-
Rice flour 600.0 g
-
Salt 5.0 g
-
Turmeric 8.0 g
-
Water 1400.0 ml
Filling
-
Oil (about 10ml per crepe) 200.0 ml
-
Prawns - raw - peeled 1.0 kg
-
Bean shoots 250.0 g
-
Carrot, julienne 300.0 g
-
Capsicum, julienne 250.0 g
-
Coriander 50.0 g
Preparation
-
Crepes
- Whisk all the ingredients for the crepes into a smooth batter.
- Let rest for at least 30 minutes.
- When ready to make the crepes, heat a heavy 25 cm diameter sauté pan over medium high heat.
- Ladle mix into pan and move to obtain even coating. Once brown - turn. Remove from pan and set aside for use.
-
Filling
- In another pan sauté the prawns with oil and seasoning until cooked. Once cooked lay onto half the crepe and fill with the garnishes.
- Fold over the crepe and serve immediately.