Crispy Vietnamese Crêpes with Shrimp, Pork and Bean Sprouts
The recipe Crispy Vietnamese Crêpes with Shrimp, Pork and Bean Sprouts could satisfy your Vietnamese craving in around 1 hour and 30 minutes. This main course has 415 calories, 17g of protein, and 21g of fat per serving. This recipe serves 12. This recipe covers 14% of your daily requirements of vitamins and minerals. It is If you have rice flour, vegetable oil, shrimp—shelled, and a few other ingredients on hand, you can make it. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert.
Instructions
In a small bowl, soak the dried mung beans in warm water until they are softened, about 30 minutes.
Drain the beans and transfer them to a blender.
Add the coconut milk and puree until very smooth.
Transfer the mung-bean puree to a large bowl and whisk in the white rice flour, cornstarch, water, scallions and turmeric, and season lightly with salt.
Let the crpe batter rest for at least 20 minutes or refrigerate overnight.
Heat 1 teaspoon of vegetable oil in a 10-inch nonstick skillet.
Add a few slices of pork, a couple of shrimp and a few slivers of white onion and cook for 30 seconds. Stir the crpe batter and pour 2/3 cup of it into the pan; tilt and swirl the pan to coat the bottom with a very thin layer of batter, letting it come up the side of the pan. Scatter 1/4 cup of the bean sprouts over the crpe and drizzle 2 teaspoons of vegetable oil around the edges. Cover the skillet and cook over moderately high heat until the bottom of the crpe is golden and crisp, about 2 minutes. Slide the crpe onto a plate and serve with lettuce leaves, mint and the Sweet and Spicy Vietnamese Dipping Sauce. Repeat with the remaining ingredients, serving the crpes as soon as they are cooked.