Recipe Instructions:
Ingredients:
• For the crepe batter:
o 1 cup rice flour
o 1 cup coconut milk
o 1 cup water
o 1/2 teaspoon turmeric powder
o 1/2 teaspoon salt
• Fillings:
o 200g shrimp, peeled and deveined
o 200g pork belly or loin, thinly sliced
o 1 cup bean sprouts
o Fresh herbs (mint, cilantro, Thai basil)
o Lettuce leaves
• Dipping sauce:
o 2 tablespoons fish sauce
o 2 tablespoons lime juice
o 1 tablespoon sugar
o 1 garlic clove, minced
o 1-2 Thai chilies, minced (optional)
Instructions:
1. In a bowl, whisk together rice flour, coconut milk, water, turmeric powder, and salt to make the crepe batter. Let it rest for 30 minutes.
2. Heat a non-stick skillet over medium-high heat. Add a little oil and swirl to coat the pan.
3. Pour a ladleful of batter into the skillet, swirling to coat the bottom evenly. Cook for 2-3 minutes until the edges crisp up.
4. Add shrimp, pork slices, and bean sprouts on one half of the crepe. Fold the other half over the fillings.
5. Cook for another 2-3 minutes until the crepe is golden brown and crispy. Fold onto a plate.
6. Serve with fresh herbs, lettuce leaves, and dipping sauce on the side.
