VIETNAM IN A PARCEL- PORK AND PRAWN COCONUT CREPES WITH NOUC MAM CHAM

dscn2412This 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.

TO SERVE

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.

TIPS

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

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