Ease of Preparation: Medium
Yield: 4-5 servings
Ingredients:
Batter:
- 2 cups (480 ml) rice flour
- ½ cup (120 ml) coconut milk
- 2 cups (480 ml) water
- ½ teaspoon (2.5 ml) salt
- 3/4 teaspoon (4 ml) ground turmeric
- 2 scallions, thinly sliced
- ½ cup (120 ml) cornstarch
- Vegetable oil, for frying
Filling:
- ½ lb (225 g) pork belly, thinly sliced
- ½ lb (225 g) shrimp, peeled and deveined
- 1 ½ cups (360 ml) sliced button mushrooms
- 1 small yellow onion, thinly sliced
- 2 ½ cups (600 ml) bean sprouts
Table salad:
- Large handful of Boston lettuce leaves
- 5 sprigs mint
- 5 sprigs Thai (or regular) basil leaves
- 1 handful coriander leaves
- Handful of shiso (optional)
- 1 ½ cups (360 ml) bean sprouts
- ½ cucumber, julienned
- Nuoc cham – dipping sauce (see recipe)
Method
In large bowl, add rice flour, coconut milk, water, salt, turmeric, scallions, and cornstarch. Mix well.
Add roughly a quarter of the pork belly in a large nonstick skillet over medium-high head and fry for a few minutes on each side.
Add around a quarter of the shrimp and the yellow onion, and sauté for 30 seconds.
Jiggle skillet so contents are evenly distributed.
Stir up crepe batter, as some of it may have settled.
Ladle some batter into the skillet, then swirl so that it coats the surface in a thin, even layer.
Pile roughly a quarter of the bean sprouts and mushrooms onto one side of the crepe, leaving some space near the very edges of the crepe.
Reduce the heat to medium, cover the pan and cook for 4 to 5 minutes. The bean sprouts should be softened and the edges of the crepe should be starting to fall away from the pan.
Uncover and continue cooking until the shrimp and pork belly are completely cooked, and the crepe is crispy and browned on the bottom. You can check the bottom of the crepe to see if it’s browned by lifting an edge with a spatula.
Using a spatula, lift the half of the spatula that is not covered with bean sprouts and mushrooms and fold the crepe in half.
Slide crepe gently onto plate.
Repeat with remaining batter and filling, making sure to wipe the pan and add vegetable oil between each crepe.
Serve with table salad and Nuoc cham (dipping sauce). Eat by taking a piece of lettuce, putting some crepe inside it, then filling the crepe with some of the fresh herbs and beans sprouts. Dunk into the Nuoc cham and take a bite.
