Coconut crepes filled with pork, shrimp, and bean sprouts.
Proteins:
- Boil pork with a pinch of salt in the water until tender
- Peel and de-vain shrimp and boil until opaque
- Slice pork thinly
- Butterfly the shrimp to make halves
Batter:
- Mix flour, Tumeric, Eggs, Sugar, Salt, and coconut milk.
- Proceed to add cold water until you smooth consistency, should run off of back of spoon
- Add more sugar/salt as needed.
- Add sliced green onion and then put batter in fridge to cool.
Cooking:
- Get a 10-12inch pan on slightly less than full heat stove
- Once hot, add a drop of batter and once cooked taste to ensure correct consistency and flavor of batter.
- Add just enough oil to cover bottom of pan.
- Take pan off heat and proceed to add enough batter to cover the pan
- Find right amount, too much and won't cook properly, too little and will break when flipped
- After batter, add pork and shrimp to side of middle of crepe
- After crepe isn't liquid, add beansprouts
- Proceed to flip one side over the other when crisp bottom and just cooked top
Serving:
- Serve with Cilantro, lettuce, nuoc mam
(This should be served immediately, the fresher the better!)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (198g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 331 | ||
Calories from Fat: 111 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.3g | 16 % | |
Saturated Fat 10.2g | 51 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 14.7mg | 5 % | |
Sodium 47mg | 2 % | |
Potassium 239.4mg | 6 % | |
Total Carbohydrate 48.6g | 14 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 47g | ||
Protein 7.2g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 331
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