Vietnam In A Parcel

dscn3779This 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

Let’s do the Filling

dscn3740

  • 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

Let’s Do The Sauce

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.

 

To Serve

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.

Dip it in the sauce and eat.  It is delicious.

Tips

  • Make sure that the crepe is well cooked and crispy.  It could take more than two minutes.

 

 

 

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