| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Meats, Seafood |
Vietnamese |
Tamara5 |
1 |
servings |
INGREDIENTS
| 250 |
g |
Rice flour |
| 1 |
ts |
Salt |
| 250 |
ml |
Water |
| 250 |
ml |
Coconut milk; (tinned) |
| 1 1/2 |
ts |
Sugar |
| 1/2 |
ts |
Ground turmeric |
| 200 |
g |
Shelled king prawns |
| 100 |
g |
Pork fillet |
| 1 |
|
Onion; sliced |
| 200 |
g |
Bean shoots |
|
|
Peanut oil for frying |
| 3 |
ts |
Fish sauce |
| 5 |
ts |
Sugar |
| 2 |
tb |
Water |
| 1 |
|
Tiny red chilli; minced |
| 1 |
|
Clove garlic; minced |
|
|
Vietnamese mint leaves |
|
|
Iceberg lettuce leaves |
INSTRUCTIONS
FOR THE CREPES
FOR THE DRESSING
First, make the batter. Mix together the rice flour, salt, sugar, coconut
milk, water and turmeric until the batter is smooth.
Wash and dry the prawns and chop roughly. Wash the bean shoots and set
aside.
Dice the pork.
Heat a small frying pan and pour in a little oil. Add the pork, onion and
prawns and cook, stirring constantly until the prawns change colour and the
pork is cooked through.
Pour over the enough batter to cover the ingredients, top with some bean
shoots and cover with a lid. Cook for two minutes until crisp. Turn over
and cook the other side until golden.
Make the dressing by mixing all the ingredients together and stirring well.
To serve, place a vietnamese mint leaf on a piece of the crepe. Enclose in
a lettuce leaf and drizzle some dressing over. Eat immediately.
Converted by MC_Buster.
Per serving: 1688 Calories (kcal); 66g Total Fat; (34% calories from fat);
22g Protein; 256g Carbohydrate; 2mg Cholesterol; 2183mg Sodium Food
Exchanges: 13 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1 Fruit;
12 1/2 Fat; 2 Other Carbohydrates
Converted by MM_Buster v2.0n.
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