VN
Vietnam
Asia
VN
Crisp Vietnamese turmeric crepes filled with pork, shrimp, bean sprouts, and scallions, served with herbs and dipping sauce.
30 min + 30 min rest
30 min
6 crepes
Medium
1 hr + rest
1 cup (160 g) rice flour; 1 tbsp cornstarch; 1 tsp turmeric; 1/2 tsp salt; 1 cup (240 ml) coconut milk; 1 cup (240 ml) cold water; 3 scallions; 6 oz (170 g) pork shoulder; 6 oz (170 g) shrimp; 2 cups (200 g) bean sprouts; 3 tbsp neutral oil; 1/4 cup (60 ml) fish sauce; 1/4 cup (60 ml) lime juice; 1/4 cup (50 g) sugar; 1/2 cup (120 ml) warm water; 1 garlic clove; lettuce and mint
1. Whisk rice flour, cornstarch, turmeric, salt, coconut milk, and water. 2. Add scallions and rest for 30 minutes. 3. Mix fish sauce, lime juice, sugar, warm water, and garlic. 4. Heat a nonstick skillet and add 1 teaspoon oil. 5. Cook a few pork and shrimp pieces for 1 minute. 6. Pour in about 1/2 cup batter and tilt the pan. 7. Add sprouts to one half and cover for 1 minute. 8. Uncover and cook for 3 to 4 minutes until crisp. 9. Fold in half. 10. Repeat and serve with lettuce, mint, and sauce.
SCHNAX TIP
A hot pan and thin batter are the keys to crisp edges.