Home » Vietnamese Cooking » Prawn and Mushroom Rice Flour Crêpes Recipe

Prawn and Mushroom Rice Flour Crêpes Recipe

Prawn and Mushroom Rice Flour Crêpes Recipe

Ingredients :

    • 1 portion Vietnamese Dipping Sauce
    • Oil for frying

Batter :

    • 200 g (11/2 cups) rice flour
    • 1 teaspoon salt
    • 1 tablespoon sugar
    • 1 tablespoon ground turmeric
    • 250 ml (1 cup) thin coconut milk
    • 2 eggs
    • 185 ml (3/4 cup) water
    • 3 spring onions, green part only, thinly sliced

Filling :

    • 120 g (1/2 cup) dried yellow mung beans (optional)
    • 2 tablespoons oil
    • 2 shallots, minced
    • 3 cloves garlic, minced
    • 200 g (1 cup) sliced chicken breast
    • 250 g (1 cup) prawn meat
    • 150 g (5 oz) fresh mushrooms, thinly sliced
    • 1 tablespoon fish sauce
    • 1 tablespoon sugar
    • 1 tablespoon chicken stock powder or bouillon
    • 1/teaspoon white pepper
    • 200 g (4 cups) bean sprouts

Accompaniments :

    • 1 head lettuce, washed and leaves separated
    • 1 carrot, grated
    • 1 small cucumber, sliced
    • 6 sprigs mint leaves
    • 6 sprigs coriander leaves
    • 6 sprigs Thai sweet basil

Method :

    1. Make the Vietnamese Dipping Sauce.
    2. To make the Batter, combine the rice flour, salt, sugar and turmeric in a bowl. Gently whisk in the coconut milk, egg and water to make a thin batter. Fold in the spring onion and set aside.
    3. Make the Filling by boiling the mung beans (if using) in a pot with enough water to cover by 21/2 cm (1 in). Reduce the heat and simmer, uncovered, until tender. Drain and set aside.Heat the oil in a saucepan and fry the shallots and garlic until light brown and fragrant. Add the chicken and prawn meat. Cook until the chicken is done, 2–3 minutes. Add the mung beans, mushrooms, fish sauce, sugar, chicken stock powder and pepper. Stir and cook until the mushrooms are done. The mixture should be fairly dry. Remove from the pan and allow to cool. Stir in the bean sprouts and mix gently to combine. Do not cook the bean sprouts, as they will wilt and make the Filling soggy.
    4. To make a crêpe, heat a nonstick skillet over medium heat. Coat the surface lightly with oil. Stir the Batter and ladle 85 ml (1/cup) into the pan. Tilt the pan to spread the Batter in a thin film over the pan. Cook until the crêpe is crisp on the bottom and the top is completely dried.
    5. Divide the Filling into 6 portions. Spread one portion on one half of the crêpe (for added crispiness, dribble the oil along the sides of the pan and cook the crêpe a bit longer). Fold over the other half to enclose the Filling.
    6. To remove the crêpe from the pan, invert a serving plate over the pan. Place your hand on the plate and turn the pan over to flip the crêpe onto the plate.
    7. Arrange all the Accompaniments on a serving platter. Ask each diner to tear off a small section of the crêpe and put it onto a lettuce leaf. Top with fresh herbs and vegetables. Roll up the leaf and dip it into the Dipping Sauce.

Makes 4–6
Preparation time : 20 mins
Cooking time : 30 mins