Shopping LIst: 

BATTER:

  • 1 cup unsweetened coconut milk, stirred or shake before using
  • 2 cups white rice flour
  • 1 cup cornstarch
  • 2 cups water
  • 2 cups beer (ANY)
  • 2 scallions, thinly sliced
  • 3 teaspoons turmeric
  • pinch of salt

FILLING:

  • 1 lb pork loin or pork belly  –cut into 1/4 inch thick
  • 1 lb medium shrimp shelled, deveined and halved lengthwise
  • 3 cups bean sprouts
  • 1 medium white onion thinly sliced

*** serve with lettuce, herbs, cucumbers, pickle carrots

DIPPING sauce NUOC MAN (fish sauce)

Directions:

Preparing the batter:

In a large bowl and whisk in the white rice flour, cornstarch, water, beer, scallions and turmeric, and season with a pinch of salt. Let the crêpe batter rest for at least 20 minutes or refrigerate overnight.

Preparing the fillings

Heat 1 1/2 tablespoon oil in a large skillet over medium-high heat. Add shrimp; saute until cooked through and opaque, 3 to 4 minutes. Season with 1 Tablespoon of char sui package. Transfer filling to a bowl and set aside.

Pork or Pork Belly- cut the boneless pork loin or pork belly into 1/4-inch-thick slices then cook through in a skillet. I like to use the seasoning from the char sui package. Season with 1 teaspoon garlic powder, 1/2 teaspoon cracked black pepper, 1 Tablespoon char sui seasoning. Cook through for about 8-10 minutes. Set aside

 

COOKING: 

Over medium heat…add 1 1/2 teaspoon vegetables oil in a nonstick skillet (I like to use a 10in skillet) Stir the crepe batter and ladle about 1/2 cup of batter, pour batter into the hot skillet, swirling to coat the bottom. Cover for about 1 minute. Next uncover and lay 3 or 4 of the cooked shrimp and pork lion pieces on the bottom half of the crepe. Top with a small handful of bean sprouts. Cover for another 1 minute.  Cook until crepe bottom looks golden and edges start to brown pulling away from the pan about another  1 minute. Fold crepe over and slide onto an oven-safe plate. Serve immediately..crepe taste best when it is hot.

Serve with lettuce, cucumber, and different types of herbs (cilantro, mint, basil). Break off pieces of crepe and roll up in lettuce leaves to eat. Dip with prepared fish sauce (nuoc man).

*You can also pour fish sauce over the crepe or roll it into a spring roll wrapper (banh trang).

No matter how you prefer to eat it…it’s still delicious!!

Enjoy!!