Turmeric-Coconut Crêpe with Lemongrass Pork & Prawn
Get ready to cook
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.
400g rice flour
2 tsp Lemongrass Sambal Paste
1 tsp turmeric
400ml coconut milk
200g king prawns
200g thinly sliced pork belly or loin
150g sliced mushrooms
350g blanched beansprouts
30g chopped coriander
150g sweet chilli sauce