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Name: Vietnamese Crepe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: Peanut oil for frying; 1 Onion sliced; 1 1/2 ts Sugar; 1 Garlic minced; 250 ml Coconut milk (tinned); 200 g Bean shoots; 100 g Pork fillet; 3 ts Fish sauce; leaves Iceberg lettuce; 200 g king prawns Shelled; 5 ts Sugar; Vietnamese mint leaves; 250 ml Water; 2 tb Water; 1 Tiny red chilli minced; 250 g Rice flour; 1/2 ts Ground turmeric; 1 ts Salt

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INGREDIENTS

Peanut oil ; for frying
1 Onion ; sliced
1 1/2 ts Sugar
FOR THE DRESSING
1 Garlic ; minced
250 ml Coconut milk ; (tinned)
200 g Bean shoots
100 g Pork fillet
3 ts Fish sauce
leaves Iceberg lettuce
FOR THE CREPES
200 g king prawns ; Shelled
5 ts Sugar
Vietnamese mint leaves
250 ml Water
2 tb Water
1 Tiny red chilli ; minced
250 g Rice flour
1/2 ts Ground turmeric
1 ts Salt

Servings

INSTRUCTIONS

First, make the batter. Mix together the rice flour, salt, sugar, coconut milk, water and turmeric until the batter is smooth. Wash and dry the prawns and chop roughly. Wash the bean shoots and set aside. Dice the pork. Heat a small frying pan and pour in a little oil. Add the pork, onion and prawns and cook, stirring constantly until the prawns change colour and the pork is cooked through. Pour over the enough batter to cover the ingredients, top with some bean shoots and cover with a lid. Cook for two minutes until crisp. Turn over and cook the other side until golden. Make the dressing by mixing all the ingredients together and stirring well. To serve, place a vietnamese mint leaf on a piece of the crepe. Enclose in a lettuce leaf and drizzle some dressing over. Eat immediately. Per serving: 1688 Calories (kcal); 66g Total Fat; (34% calories from fat); 22g Protein; 256g Carbohydrate; 2mg Cholesterol; 2183mg Sodium Food Exchanges: 13 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1 Fruit; 12 1/2 Fat; 2 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Vietnamese Crepe

Peanut oil for frying
1 Onion sliced
1 1/2 ts Sugar
 FOR THE DRESSING
1 Garlic minced
250 ml Coconut milk (tinned)
200 g Bean shoots
100 g Pork fillet
3 ts Fish sauce
 leaves Iceberg lettuce
 FOR THE CREPES
200 g king prawns Shelled
5 ts Sugar
 Vietnamese mint leaves
250 ml Water
2 tb Water
1 Tiny red chilli minced
250 g Rice flour
1/2 ts Ground turmeric
1 ts Salt

First, make the batter. Mix together the rice flour, salt, sugar, coconut  milk, water and turmeric until the batter is smooth.    Wash and dry the prawns and chop roughly. Wash the bean shoots and set  aside.    Dice the pork.    Heat a small frying pan and pour in a little oil. Add the pork, onion and  prawns and cook, stirring constantly until the prawns change colour and the  pork is cooked through.    Pour over the enough batter to cover the ingredients, top with some bean  shoots and cover with a lid. Cook for two minutes until crisp. Turn over  and cook the other side until golden.    Make the dressing by mixing all the ingredients together and stirring well.    To serve, place a vietnamese mint leaf on a piece of the crepe. Enclose in  a lettuce leaf and drizzle some dressing over. Eat immediately.        Per serving: 1688 Calories (kcal); 66g Total Fat; (34% calories from fat);  22g Protein; 256g Carbohydrate; 2mg Cholesterol; 2183mg Sodium Food  Exchanges: 13 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1 Fruit;   12 1/2    Fat; 2 Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (1393g)
Recipe Makes: 1

Calories: 2581
Calories from Fat: 1079 (42%)

Amt Per Serving		% DV

	Total Fat 119.9g	160 %
	Saturated Fat 69.5g	347 %
	Monounsaturated Fat 33.3g
	Polyunsanturated Fat 9.6g
Cholesterol 372mg		114 %
Sodium 2237.7mg		77 %
Potassium 1652.2mg		43 %
Total Carbohydrate 310.3g		91 %
	Dietary Fiber 10.3g	41 %
	Sugars, other 300g
Protein 69.9g		100 %
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.

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Calories per serving: 2581

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