Ingredients: |
Ingredients: BATTER
1/2 cup dried mung beans
1 cup unsweetened coconut milk, stirred before using
2 cups white rice flour
1 cup cornstarch
4 cups water
1 1/2 teaspoons turmeric
Salt
Vegetable oil
About 1 can unsweetened coconut milk
3/4 pound ground pork
3/4 pound medium shrimp—shelled, deveined
3 cups bean sprouts
Thai basil or regular basil
Cilantro
Red leaf lettuce or butter lettuce
Mint leaves
Sweet and Spicy Vietnamese Dipping Sauce
|
Directions: |
Directions:In a small bowl, soak the dried mung beans in warm water until they are softened, about 30 minutes. Drain the beans and transfer them to a blender. Add the coconut milk and puree until very smooth. Transfer the mung-bean puree to a large bowl and whisk in the white rice flour, cornstarch, water, and turmeric, and season lightly with salt. Let the crępe batter rest for at least 20 minutes but preferably refrigerate overnight for maximum crispiness.
For filling, cook ground pork but do not brown. Add coconut milk and reduce. Add cornstarch to thicken if needed. Add shrimp at the last minute. Salt to taste.
Heat 1 teaspoon of vegetable oil in a 10-inch nonstick skillet. Stir the crepe batter and pour 2/3 cup of it into the pan; tilt and swirl the pan to coat the bottom with a very thin layer of batter, letting it come up the side of the pan. Cook over moderately high heat until the bottom of the crepe is golden and crisp, about 5 minutes. Pour a little hot oil over the top of crepe to help cook fully and crisp. Slide the crepe onto a plate, fill with pork/shrimp filling and fold into L shape or taco shape and serve. Break off parts of filled crepe, wrap in lettuce leaves, add herbs and the Sweet and Spicy Vietnamese Dipping Sauce.
Make Ahead: The batter can be refrigerated overnight. Let return to room temperature and stir before making the crepes. |
This recipe for VIETNAMESE CREPES - HAPPY PANCAKES is from