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

100g Lemongrass Sambal Paste

200g king prawns

200g thinly sliced pork belly or loin

150g sliced mushrooms

350g blanched beansprouts

30g chopped coriander

 

Dip

150g Lemongrass Sambal Paste

150g sweet chilli sauce

About this dish

10 portions

2 Medium

Serves:

Lemongrass Sambal Paste

Chilli Rating:

Product:

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13

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