Crackle Crêpes With Shrimp – a delicious recipe with rice flour, cornstarch, ground dried turmeric, coconut milk, green onion, salad oil. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
In a bowl, mix rice flour, cornstarch, and turmeric. Add 1 cup water (see notes) and the coconut milk, and whisk to blend. Stir in green onion.
2
Set a 12-inch nonstick frying pan (about 10 inches across bottom) over high heat. When pan is hot, add 1 teaspoon oil and tilt to coat bottom.
3
Stir rice flour batter to blend. Pour 1/2 cup batter into pan all at once and tilt pan to cover entire bottom evenly.
4
Distribute 1/3 of the bean sprouts and 1/3 of the shrimp evenly over half the crepe. Cook, uncovered, until crepe is browned and crisp on the bottom, 7 to 10 minutes. Fold plain side over filled side, then slide crepe onto an ovenproof plate. Keep warm in a 200u00b0 regular or convection oven up to 25 minutes. Repeat to cook 2 more crepes. Add seasoned fish sauce to taste
175
kcal
Calories
4
g
Fat
21
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup rice flour (see notes), 1/4 cup cornstarch, 1/2 teaspoon ground dried turmeric, 1/4 cup canned coconut milk, and more.
Yes, Crackle Crêpes With Shrimp falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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