Ingredients
1/2 cup rice flour (see notes)1/4 cup cornstarch
1/2 teaspoon ground dried turmeric
1/4 cup canned coconut milk
2 tablespoons thinly sliced green onion, including tops
1 tablespoon salad oil
1/2 pound bean sprouts (1 quart), rinsed and crisped
6 ounces shelled cooked tiny shrimp, rinsed and drained
Seasoned fish sauce
Preparation
Preparation
2. Set a 12-inch nonstick frying pan (about 10 inches across bottom) over high heat. When pan is hot, add 1 teaspoon oil and tilt to coat bottom.
3. Stir rice flour batter to blend. Pour 1/2 cup batter into pan all at once and tilt pan to cover entire bottom evenly.
4. Distribute 1/3 of the bean sprouts and 1/3 of the shrimp evenly over half the crepe. Cook, uncovered, until crepe is browned and crisp on the bottom, 7 to 10 minutes. Fold plain side over filled side, then slide crepe onto an ovenproof plate. Keep warm in a 200° regular or convection oven up to 25 minutes. Repeat to cook 2 more crepes. Add seasoned fish sauce to taste
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