Ingredients

The following ingredients have 2 Servings
  • 1 cup rice flour
  • 2 tablespoons cornstarch
  • 1 teaspoon turmeric powder
  • 1/4 teaspoon kosher salt
  • 1/2 cup coconut milk
  • 1 ½ cups water
  • 1 scallion (thinly sliced)
  • vegetable oil (for frying)
  • 1/2 pound shrimp (peeled, deveined and sliced in half, lengthtwise)
  • 1 small onion (thinly sliced) about 1/2 cup
  • 1 ½ cups bean sprouts
  • mustard greens or leafy lettuce, shiso (perilla), basil (optional )
  • nuoc cham (dipping sauce for serving)
  • 1/2 cup mix cilantro leaves + mint leaves

Instruction

  • In a large mixing bowl, whisk in rice flour, cornstarch, turmeric, salt, coconut milk and water until the mixture is smooth. Set aside to rest for at least 30 minutes (or leave refrigerated overnight; cover with plastic wrap).
  • Make your dipping sauce by following the nuoc cham recipe.
  • Divide the onions and shrimp into 6 portions – 1 for each crepe.
  • Divide the bean sprouts into 6 portions – but keep separate from your portions of shrimp/onion.
  • In a 9-inch skillet over medium high heat, add 1/2 tablespoon vegetable oil and swirl around to coat the skillet evenly.
  • Add 1 portion of the shrimp and onions and cook for 1 minute.
  • Move the shrimp and onions to one side of the pan, making sure they’re spread out – and pour about 1/2 cup of batter in the skillet. Tilt the pan quickly to evenly cover the entire bottom of the pan and add beans sprouts on top.
  • Cover and cook for 2-3 minutes, until the bean sprouts have begun wilting.
  • Take the lid off, cook for 1 minute, add cilantro and mint and turn the heat off.
  • Fold in half and transfer to a plate.
  • Repeat the same process for the remaining ingredients.
  • Serve simply with nuoc cham – or wrap bits of your cooked crepes in mustard greens (or leafy lettuce), perilla, basil and cilantro and dip in nuoc cham.