Recipe - Vietnamese Crepe

FOR THE CREPES
250 g Rice flour
1 teaspoon Salt
250 ml Water
250 ml Coconut milk; (tinned)
1 One half teaspoon Sugar
One half teaspoon Ground turmeric
200 g Shelled king prawns
100 g Pork fillet
1 Onion; cut or sliced up
200 g Bean shoots
Peanut oil for frying

FOR THE DRESSING
3 teaspoon Fish sauce
5 teaspoon Sugar
2 tablespoon Water
1 Tiny red chilli; minced
1 Clove garlic; minced
Vietnamese mint leaves
Iceberg lettuce leaves

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 One half Grain(Starch); 0 Lean Meat; 2 Vegetable; 1 Fruit;
12 One half Fat; 2 Other Carbohydrates

Converted by MM_Buster v2.0n.