Vietnamese Prawn Crepes
Don't sugar coat it - make it savory. Delicate coconut savory crepes filled with prawns and julienne veg.
Ingredients per serve
Vietnamese Prawn Crepes
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€0.0
Crepes
Rice flour
/g
600.0 g
0%
Salt
/g
5.0 g
0%
Turmeric
/g
8.0 g
0%
KNORR Thai Coconut Milk Powder 1 kg
/g
800.0 g
0%
Water
/ml
1400.0 ml
0%
Filling
Oil (about 10ml per crepe)
/ml
200.0 ml
0%
Prawns - raw - peeled
/kg
1.0 kg
0%
Bean shoots
/g
250.0 g
0%
Carrot, julienne
/g
300.0 g
0%
Capsicum, julienne
/g
250.0 g
0%
Coriander
/g
50.0 g
0%
/
Crepes
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Rice flour 600.0 g
-
Salt 5.0 g
-
Turmeric 8.0 g
-
Water 1400.0 ml
Filling
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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
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Coriander 50.0 g
Preparation
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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.
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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.
