Recipes For Dinner Crepes
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For the crepes, combine the rice flour, cornflour, sugar, salt and turmeric in a bowl. Slowly whisk in the coconut milk and 250ml (1 cup) water. Cover with plastic wrap and place in the fridge for 4 hours or overnight to rest.
Meanwhile, for the pickled carrot, combine the vinegar, sugar, salt and 80ml (1/3 cup) water in a small saucepan over medium heat. Cook, stirring, for 1-2 minutes or until the sugar dissolves. Place the carrot in a heatproof bowl and pour over the vinegar mixture. Set aside to cool. Place in the fridge for 30 minutes or until required.
Drain the carrot, discarding the liquid. Place the carrot in a bowl. Add the prawns, sprouts, chilli and coriander. Toss to combine. Cover with plastic wrap and store in the fridge until required.
Heat a large non-stick frying pan over medium-high heat until hot. Spray with oil. Give the crepe mixture a good stir. Carefully drop 1 tablespoonful of the batter into the pan. Cook for 1-2 minutes or until bubbles appear on the surface. Carefully turn and cook for a further minute. Transfer to a wire rack. Continue with the remaining batter, reheating the pan between batches and stirring the batter often.
Spoon some prawn mixture into the centre of each crepe. Serve with sweet chilli or dipping sauce and lime wedges.
30 cooked prawns, peeled, deveined, halved lengthways
50g (1/2 cup) bean sprouts, trimmed
1 long fresh red chilli, sliced
82.50 ml fresh coriander leaves, plus extra, to serve
Sweet chilli sauce or Vietnamese dipping sauce, to serve
Lime wedges, to serve
175g (1 cup) rice flour
10.00 gm cornflour
10.00 gm caster sugar
2.40 gm salt
1/2 tsp turmeric
270ml can coconut milk
80ml (1/3 cup) rice wine vinegar
55g (1/4 cup) caster sugar
1.20 gm salt
1 (about 150g) carrot, julienned
1.9 grams fat
1.6 grams saturated fat
8.0 grams carbohydrates
2.4 grams sugar
1.3 grams protein
8.5 milligrams cholesterol
56 milligrams sodium
Mini, Vietnamese, crepes, pancakes, starters, prawns
These crispy mini Vietnamese pancakes are filled with prawns and pickled carrot, and make a perfect starter or light dinner.