Serving: 4-6 Servings
1 ½ Cup Rice Flour
¼ Tsp Turmeric powder
1 Cup Coconut milk
½ Cup Water
½ Tsp Sugar
½ Tsp Salt
¼ Cup Scallion (coarsely chopped)
½ Cup Shallot (thinly sliced)
1/2 lb Shrimp (shelled and divined)
1/4 cup Pork belly (thinly sliced)
¼ cup King oyster mushroom (thinly sliced)
Salt to taste
1 lb Bean sprout
3 Tbsp Oil and
Additional oil for frying the crepes
¼ Cup Vietnamese fish sauce
¼ Cup Warm water
¼ Cup Vinegar
¼ Cup Sugar
Optional: 1 Chile pepper (minced)
1 - In a large bowl combine rice flour, turmeric powder, sugar, coconut milk, water, mix well then add shallot, and scallion. Stir until everything is combine, add salt to taste. Set aside.
2 - In a hot wok or a sauté pan add 1 tbsp oil, sliced pork belly, and salt to taste, sautéed until meat is cooked thoroughly remove and set aside. Do the same for the shrimp and oyster mushroom, sautéed each ingredients separately.
3 - Par boiled the bean sprout for 1 minute, strain and set aside.
4 - Combine all the dipping sauce ingredients together stir well and set aside.
5 - Heat a medium sauté pan with oil. Stir the crepe batter well and using a soup scoop, pour a full scoop of batter into the pan and swirl the batter around to coat the pan. Then add a few pieces of shrimp, pork belly, mushroom, and just enough bean sprout to cover the meat. Let everything cook for about 1-2 minutes or until the middle of the crepes does not look wet. Fold the crepe over to cover the filling (like an omelet). Remove cooked crepe and repeat the same step with the next crepe.
6 - Serve crepes along side with lettuce, cilantro, mint leaves, and dipping fish sauce.
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