Keyword: Vietnamese Crepes Recipe With Pork and Shrimp
Servings: 8Servings
Calories: 461kcal
Equipment
Non-stick skillet or crepe pan: Used to cook the crepes.
Mixing bowls: Used for preparing the batter and marinades.
Whisk: Used to combine the ingredients for the batter.
Ladle: Used to portion the crepe batter onto the pan.
Spatula: Used to flip and fold the crepes.
Cutting board and knife: Used for slicing ingredients.
Serving platter: Used to present the cooked crepes.
Plates and utensils: Used for serving and enjoying the crepes.
Ingredients
1lb.porksliced
2cupsrice flour
1/2cupcornstarch
1teaspoonturmericground
1teaspoonsalt
3cupswater
1cupcoconut milk
1/2poundshrimppeeled and deveined
1/2poundpork lointhinly sliced
1onionthinly sliced
2cupsbean sprouts
1cupmung bean sprouts
Fresh herbssuch as cilantro, mint, and Thai basil, for garnish
Lettuce leavesfor wrapping
Dipping saucesuch as nuoc cham or hoisin sauce, for serving
Instructions
Prepare the Batter:
a. In a large mixing bowl, combine 2 cups of rice flour, 1/2 cup of cornstarch, 1 teaspoon of ground turmeric, and 1 teaspoon of salt.
b. Gradually add 3 cups of water to the dry ingredients, whisking continuously to create a smooth batter.
c. Stir in 1 cup of coconut milk until well incorporated.
d. Let the batter rest for 15 minutes to allow the flavors to meld together.
Prepare the Filling:
a. Peel and devein 1/2 pound of shrimp, then rinse and pat them dry.
b. Thinly slice 1/2 pound of pork loin.
c. Slice 1 onion into thin strips.
d. Rinse 2 cups of bean sprouts and 1 cup of mung bean sprouts.
e. Prepare fresh herbs, such as cilantro, mint, and Thai basil, for garnish.
f. Separate lettuce leaves for wrapping.
Make the Dipping Sauce:
a. Choose a dipping sauce of your preference, such as nuoc cham or hoisin sauce.
b. Prepare the sauce according to the selected recipe or using store-bought options.
Cook the Crepes:
a. Heat a non-stick skillet or crepe pan over medium heat.
b. Add a small amount of oil to the pan and spread it evenly.
c. Ladle about 1/4 cup of the batter into the pan, tilting and swirling it to create a thin and even crepe.
d. Cook the crepe for 2-3 minutes until the edges turn crispy and golden.
e. Place a few slices of pork, shrimp, onion, and a handful of bean sprouts on one half of the crepe.
f. Fold the crepe in half to cover the filling and press it gently with a spatula.
g. Cook for an additional 1-2 minutes until the filling is cooked and the crepe is crispy.
h. Transfer the cooked crepe to a serving plate and keep warm.
i. Repeat the process with the remaining batter and filling ingredients.
Serve the Vietnamese Crepes:
a. Arrange the cooked crepes on a platter.
b. Garnish with fresh herbs, such as cilantro, mint, and Thai basil.
c. Serve the crepes with lettuce leaves for wrapping and the prepared dipping sauce on the side.
Enjoy the Meal:
a. Invite your guests to assemble their own crepes by placing a piece of crepe on a lettuce leaf.
b. Add some fresh herbs and a spoonful of dipping sauce.
c. Fold the lettuce leaf and enjoy the flavorful combination of textures and flavors.
Notes
Ensure the skillet or crepe pan is properly heated before adding the batter.
Use a ladle to portion the batter onto the pan for consistent crepe size.
Tilt and swirl the pan quickly to spread the batter evenly and create a thin crepe.
Add a small amount of oil to the pan and spread it before pouring the batter.
Cook the crepes over medium heat to achieve a crispy texture without burning.
Flip the crepes gently using a spatula to prevent tearing.
Keep the cooked crepes warm by placing them on a plate covered with a clean kitchen towel.
