Crispy Vietnamese Crepes with Shrimp, Pork and Bean Sprouts Recipe

Name: Crispy Vietnamese Crepes with Shrimp, Pork and Bean Sprouts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup dried mung beans; 1 cup unsweetened coconut milk, stirred before using; 2 cups white rice flour; 1 cup cornstarch; 4 cups water; 2 scallions, thinly sliced; 1 1/2 teaspoons turmeric; Salt; Vegetable oil; 3/4 pound boneless pork loin, cut into 1/4-inch-thick slices; 3/4 pound medium shrimpshelled, deveined and halved lengthwise; 1 medium white onion, halved lengthwise and thinly sliced; 3 cups bean sprouts; Red leaf lettuce and mint leaves, for serving; Sweet and Spicy Vietnamese Dipping Sauce

Servings: persons

1/2 cup dried mung beans
1 cup unsweetened coconut milk, stirred before using
2 cups white rice flour
1 cup cornstarch
4 cups water
2 scallions, thinly sliced
1 1/2 teaspoons turmeric
Salt
Vegetable oil
3/4 pound boneless pork loin, cut into 1/4-inch-thick slices
3/4 pound medium shrimpshelled, deveined and halved lengthwise
1 medium white onion, halved lengthwise and thinly sliced
3 cups bean sprouts
Red leaf lettuce and mint leaves, for serving
Sweet and Spicy Vietnamese Dipping Sauce

1
In a small bowl, soak the dried mung beans in warm water until they are softened, about 30 minutes.
2
Drain the beans and transfer them to a blender.
3
Add the coconut milk and puree until very smooth.
4
Transfer the mung-bean puree to a large bowl and whisk in the white rice flour, cornstarch, water, scallions and turmeric, and season lightly with salt.
5
Let the crepe batter rest for at least 20 minutes or refrigerate overnight.
6
Heat 1 teaspoon of vegetable oil in a 10-inch nonstick skillet.
7
Add a few slices of pork, a couple of shrimp and a few slivers of white onion and cook for 30 seconds.
8
Stir the crepe batter and pour 2/3 cup of it into the pan; tilt and swirl the pan to coat the bottom with a very thin layer of batter, letting it come up the side of the pan.
9
Scatter 1/4 cup of the bean sprouts over the crepe and drizzle 2 teaspoons of vegetable oil around the edges.
10
Cover the skillet and cook over moderately high heat until the bottom of the crepe is golden and crisp, about 2 minutes.
11
Slide the crepe onto a plate and serve with lettuce leaves, mint and the Sweet and Spicy Vietnamese Dipping Sauce.
12
Repeat with the remaining ingredients, serving the crepes as soon as they are cooked.

720

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup dried mung beans, 1 cup unsweetened coconut milk, stirred before using, 2 cups white rice flour, 1 cup cornstarch, and more.

Yes, Crispy Vietnamese Crepes with Shrimp, Pork and Bean Sprouts 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.

Crispy Vietnamese Crepes with Shrimp, Pork and Bean Sprouts

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