lemon grass sizzling saigon crepes
Lemon Grass Sizzling Saigon Crepes Source: Mai Pham, Lemon Grass, Sacramento, California Batter 2 cups rice flour 1/2 cup unsweetened coconut milk 2 1/3 cups water 1 1/2 teaspoons ...
Ingredients
- 2cuprice flour
- 1/2cupunsweetened coconut milk
- 21/3 cups water
- 11/2 teaspoons ground turmeric
- 1teaspoongranulated sugar
- 1/2teaspoonsalt
- 1/2teaspooncurry powder, preferably vietnamese golden bells brand
- 3scallions, cut into thin rings
Directions
- 1
Lemon Grass Sizzling Saigon Crepes Source: Mai Pham, Lemon Grass, Sacramento, California Batter 2 cups rice flour 1/2 cup unsweetened coconu
- 2
Set aside
- 3
Make filling: Heat 1 tablespoon of the oil in a large nonstick skillet over high heat
- 4
Add one-quarter each of the onion, the pork and the shrimp and stir until fragrant, about 15 seconds
- 5
Whisk the batter well, and ladle about 2/3 cup into the pan
- 6
Swirl so the batter completely covers the surface
- 7
Neatly pile about 1 cup bean sprouts and 1/2 cup mushroom on one side of the crepe, closer to the center than the edge
- 8
Reduce the heat slightly, cover the pan and cook until the edges pull away from the sides of the pan, about 5 minutes