I work in ...


Content is being adapted
based on your type of business




  • 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
  1. 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.
  2. 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.