Page 39 - TOH_Edition16

1 To make the batter, blend rice flour, cornstarch, turmeric and salt. Combine the mixture with coconut cream and water, then incorporate the green scallion. Allow the batter to rest for one hour.
2 Whisk all dipping sauce ingredients in a bowl until well mixed. Set aside.
3 After washing and draining the mung beans, steam them for
15 minutes or until they turn soft. Set aside.
4 Heat a tablespoon of oil in a pan over medium high heat. Cook the prawns and pork until the pork is browned and the prawns are opaque, about 1 minute. Arrange the mixture on opposite sides of the pan, leaving a middle border.
5 Pour 1/3 cup batter into the pan, swirling it to cover both the pan and fillings. Sprinkle cooked mung beans over the pan and add 1⁄2 cup of bean sprouts to one side.
6 Cover pan and cook for 3 minutes, until everything is cooked through. Uncover, drizzle 1 tablespoon of
oil around the edges, and cook for 1 minute, until the bottom and edges are crispy.
7 Slide a spatula under one side of the crepe and fold it over the fillings. Transfer to a plate and place in the oven at 225°F while making the rest of the crepes.
8 Repeat the process for the remaining crepes. Wipe the pan with absorbent paper between batches.
9 Serve crepes immediately with mustard greens, lettuce, herbs and dipping sauce.
Makes 6 crepes.
39