Vietnamese Prawn Crepes
Don't sugar coat it - make it savory. Delicate coconut savory crepes filled with prawns and julienne veg.
Ingredients
Crepes
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Rice Flour 600 g
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Salt 5 g
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Turmeric 8 g
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Water 1400 ml
Filling
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Oil (about 10ml per crepe) 200 ml
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Prawns - raw - peeled 1 kg
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Bean shoots 250 g
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Carrot, julienne 300 g
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Capsicum, julienne 250 g
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Coriander 50 g
Preparation
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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.
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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.