Crispy Vietnamese Crepes
|Rice flour||500 Gram|
|Shallot||1 Cup (16 tbs), finely chopped|
|Coconut milk||400 Milliliter|
|Bean sprout||1 Bag (1 kg)|
|Lettuce||1⁄2 Cup (8 tbs)|
|Fresh mint||1⁄2 Cup (8 tbs)|
|Water||2 1⁄2 Cup (40 tbs)|
1.Turn a pan on medium heat and let it get hot.
2.To a pan add oil and then the onion.Cook it for two mins and then add the pork
3.Season with a teaspoon of salt and pepper and the let the pork cool down before making the crepes.
4.Put the rice flour and mix it with turmeric, salt and water and whisk it well.
5.Then add half a can of coconut cream to the batter and add the water.
6.Once the flour is fully dissolved, add your shallots and keep stirring well.
7.Now use a non-stick pan to fry the crepes and turn the heat on medium.
8.Add some oil and move it so its evenly distributed.
9.Pour a good portion of the batter on the pan and move it around so it covers the pan equally.
10.Now sprinkle a little bit of minced pork on one half of the pan.
11.Add Bean sprout, some onions and cover the lid for 5 mins.
12.Use a spatula and push it down the side to see if its cooked on the other side. Turn it when cooked.
13.Fold it into a semi circle with half crepe down and let it cook for a minute.
14.Begin you plating and place the crepes with salad and serve with a dip of your choice.