Bac: Coconut Milk Crepe Recipe 10/22/12

Ingredients (2 crepes)
1/2 cup rice flour
1/2 cup all purpose flour
3/4 cup water
3/4 cup coconut milk
2 tsp turmeric
1/2 tsp salt
6 medium sized shrimp, raw/peeled
1/4 cup onion, julienne sliced
1/2 cup bean sprouts
2 tbsp mung beans, steamed and cooled
1 cup lettuce, shredded
1/2 cup prepared Vietnamese vinaigrette (containing fish sauce)

Recipe

1. First, make batter by combining rice flour, all purpose flout, water, coconut milk, turmeric and salt. Mix thoroughly.
2. Sautee 3 shrimp (per crepe) in a medium skillet on medium-high heat for 1-2 minutes. Add onion and reduce heat to medium-low.
3. Slowly pour crepe batter into skillet. Keep the amount of batter as thin as possible while partially covering the shrimp and onions.
4. Add bean sprouts and mung beans. Cover skillet with a lid and let cook on medium heat approximately 3-4 minutes.
5. Remove lid and fold the crepe in half like an omelette.
6. Increase heat to medium high and allow crepe to cook on both sides approximately 2-3 minutes until both sides are crispy.
7. Serve with shredded lettuce and Vietnamese vinaigrette.

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