
Turmeric-Coconut Crêpe with Lemongrass Pork & Prawn
Get ready to cook
Method
1. For dip, mix dip ingredients together in a bowl; set aside.
2. For batter, in a large bowl, whisk rice flour, Lemongrass Sambal, turmeric, water and coconut milk until smooth. Sieve if there are any lumps. Rest batter for 30mins.
3. In a pan, stir fry prawns, pork and mushrooms until cooked. Add Lemongrass Sambal Paste; mix well and heat through. Fold in chopped coriander. Divide filling into 10 equal portions.
4. In a non-stick pan, heat 2 teaspoons oil on medium-high heat. Add a portion of filling. Add ½ cup batter and swirl to evenly spread; add more batter if needed. Top with bean sprouts, lower heat and cook for 2-3 minutes until crepe is crisp and cooked. Fold into half; transfer to plate and serve immediately with dip. Repeat for the rest.
Ingredients:
Crepe
400g rice flour
2 tsp Lemongrass Sambal Paste
1 tsp turmeric
400ml coconut milk
500ml water
Filling
200g king prawns
200g thinly sliced pork belly or loin
150g sliced mushrooms
350g blanched beansprouts
30g chopped coriander
Dip
150g sweet chilli sauce
Photo Credit: charles haynes - creative commons
About this dish


10 portions
2 Medium
