Vietnamese Prawn Crepes

Name: Vietnamese Prawn Crepes
Yield: 10
Ingredients: 600.0g Rice flour; 5.0g Salt; 8.0g Turmeric; 800.0g KNORR Thai Coconut Milk Powder 1kg; 1400.0ml Water; 200.0ml Oil (about 10ml per crepe); 1.0kg Prawns - raw - peeled; 250.0g Bean shoots; 300.0g Carrot, julienne; 250.0g Capsicum, julienne; 50.0g Coriander

Don't sugar coat it - make it savory. Delicate coconut savory crepes filled with prawns and julienne veg.

...

Crepes

Rice flour 600.0 g
Salt 5.0 g
Turmeric 8.0 g
KNORR Thai Coconut Milk Powder 1kg 800.0 g
KNORR Thai Coconut Milk Powder 1kg
Order Now

x

Order now

Bidfood

PFD Foodservice

Countrywide

NAFDA

Superior Food Service

Campbells

Moco Food Services

Amazon AU

Unilever Food Solutions

Free Sample
Water 1400.0 ml

Filling

Oil (about 10ml per crepe) 200.0 ml
Prawns - raw - peeled 1.0 kg
Bean shoots 250.0 g
Carrot, julienne 300.0 g
Capsicum, julienne 250.0 g
Coriander 50.0 g

Seafood

Cafe/Takeaway

Casual Dining

Asian

Snacks & Sides

Main Meals

Australian

Don't sugar coat it - make it savory. Delicate coconut savory crepes filled with prawns and julienne veg.

...

Preparation

Crepes
- Whisk all the ingredients for the crepes into a smooth batter.
- Let rest for at least 30 minutes.
- When ready to make the crepes, heat a heavy 25 cm diameter sauté pan over medium high heat.
- Ladle mix into pan and move to obtain even coating. Once brown - turn. Remove from pan and set aside for use.
Filling
- In another pan sauté the prawns with oil and seasoning until cooked. Once cooked lay onto half the crepe and fill with the garnishes.
- Fold over the crepe and serve immediately.