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MAKE IT YOURSELF: VIETNAMESE CREPE
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INGREDIENTSFor the filling
|150g pork belly, sliced 1cm thick 3 shallots, thinly sliced 1/2 tsp salt 1/4 tsp black pepper 2 tsp sugar 1 tsp fish sauce 1/2 Tbs vegetable oil 1 clove garlic, finely chopped 150g prawns, shelled 100g beansproutsFor the crepes
40g rice flour 105g all-purpose flour 1/2 tsp turmeric powder 210ml warm water 60ml coconut milk 2 stalks spring onion, finely chopped Salt and sugar to taste 1/2 tsp vegetable oil 200g lettuce leavesFor the sauce
2 Tbs fish sauce Juice from half a kaffir lime 4 Tbs warm water 2 Tbs sugar 1 bird's eye chilli, finely choppedMETHOD
1. In a mixing bowl, marinate pork belly slices with shallots, salt, black pepper, sugar and fish sauce, and let sit 15 minutes. 2. In a pan set over medium heat, add vegetable oil and chopped garlic. Fry the garlic until fragrant. 3. Add prawns and fry for about three minutes. Remove prawns and add the pork belly slices. When the meat starts to curl up, turn heat down to low and cook for about 10 minutes. Add some water if the pan gets too dry. Set aside the prawns and pork. 4. In a mixing bowl, add rice flour, all-purpose flour, turmeric powder, water, coconut milk and spring onions. Mix thoroughly. Add salt and sugar to taste. 5. Add vegetable oil to a 15cm-wide non-stick frying pan set over high heat and place four prawns and four pork belly slices evenly across the pan. 6. Ladle 60ml of the batter into the pan and immediately swirl the pan around until the batter is spread across evenly. Cover the pan with a lid and let it cook for about one minute. 7. Add some beansprouts to one side of the crepe (above) and close the lid. Move the pan to ensure that the sides are closer to the fire, to crisp the crepe's edges up. 8. Once the beansprouts turn translucent, fold the crepe up to cover the beansprouts and transfer it to a plate. Repeat with the rest of the batter and beansprouts to make six crepes in total. 9. To make the sauce, combine the ingredients in a bowl and stir until the sugar dissolves. Add more lime juice or fish sauce to taste. 10. To eat, cut a piece of crepe, wrap it in a lettuce leaf and dip the parcel in the sauce.Makes six 15cm-wide crepes