This savoury crepe is cut into small portions and each portion is wrapped in rice paper with leafy lettuces and fresh herbs. To me it was definitely a unique concept and fun to put together.
INGREDIENTS FOR THE CREPES
1 cup (200g) rice flour
1 teaspoon ground turmeric
1/2 cup (125ml) coconut milk
1 cup cold water
1 spring onion, thinly sliced
2 tablespoons sunflower oil, plus extra to brush
INGREDIENTS FOR THE FILLING
400g minced pork
1 shallot, finely chopped
300g prawns, peeled, deveined, sliced in half
1 tablespoon of Hoisin sauce
1 tablespoon fish sauce
1 tablespoon soy sauce
1 teaspoon caster sugar
2 1/2 cups (200g) bean sprouts
1/3 cup coriander leaves
1/4 cup Vietnamese mint leaves
1/4 cup Thai basil leaves
METHOD FOR THE NUOC MAM CHAM DIPPING SAUCE
4 limes, rind and pith removed, quartered
1 garlic clove, roughly chopped
1/4 cup fish sauce
1/4 cup caster sugar
1/2 carrot, finely cut (julienne)
1 long red chilli, seeds removed, finely chopped
METHOD FOR THE SAUCE
1- Place lime, garlic, fish sauce and sugar in a small food processor with 1/2 cup (125ml) water. Whiz for 1 minute or until finely chopped. Strain, then add carrot and chilli.
METHOD FOR THE CREPES
1- Combine rice flour and turmeric in a bowl. Whisk in coconut milk and 1 cup (250ml) water until smooth. Stir in spring onion and season. Stand the batter for 30 minutes or, for better results, overnight in the fridge.
2- Heat oil in a wok over high heat. Stir-fry the pork and shallot for 6 minutes or until the pork is just cooked. Add the prawns and stir-fry for 2 minutes, then add the sauces and sugar. Cook for a further 1-2 minutes.
3- Brush a crepe pan over high heat with oil. Add 2-3 tablespoons of batter and swirl to coat. Cook for 2 minutes or until the surface is dry, then remove from the heat.
4- Sprinkle with 2 heaped tablespoons of filling and a handful of sprouts and herbs.
5- Fold into quarters and transfer to a plate. Repeat with the remaining batter and filling.
1- Cut the crepe into small portions, place the portion on a sheet of rice paper. Add lettuce leaves together with mint, coriander, basil leaves. Wrap it like a spring roll. It is a bit messy at the beginning but you will get the hang of it.
6- Dip it in the sauce and eat. It is delicious.
- Make sure that the crepe is well cooked and crispy. It could take more than two minutes.