Vietnamese Shrimp And Pork Crepes Recipe

Name: Vietnamese Shrimp And Pork Crepes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup dried peeled yellow split mung beans; 1 cup unsweetened coconut milk (from a well-stirred 13 1/2- to 14-ounce can); 6 tablespoons water; 1 cup Asian rice flour (not from sweet or glutinous rice); 1/2 teaspoon sugar; 1/4 teaspoon turmeric; 1/4 teaspoon salt; 1/4 cup Asian fish sauce (preferably Vietnamese; ); 1/4 cup fresh lime juice; 1 1/2 teaspoons sugar; 1/4 teaspoon minced garlic; 1/4 teaspoon chopped fresh Thai chile, including seeds, or to taste; 1/4 pound boneless pork shoulder, trimmed; 3/4 pound medium shrimp in shell (31 to 35 per pound), peeled; 2 tablespoons Asian fish sauce; 1 teaspoon packed light brown sugar; 1 fresh lemongrass stalk, root end trimmed and 1 or 2 outer leaves discarded; 1 tablespoon vegetable oil; 1 cup thinly sliced onion; 1 cup thinly sliced mushrooms; 1 tablespoon finely chopped garlic; 1/4 teaspoon black pepper; 4 teaspoons vegetable oil; 6 ounces fresh soybean or mung-bean sprouts (2 1/2 cups), trimmed; 1/4 cup chopped scallions; 1 small head green or red leaf lettuce; 1/2 cup loosely packed fresh mint leaves; 1/2 cup loosely packed fresh basil leaves; 1/2 cup loosely packed fresh cilantro sprigs

Try this homemade Vietnamese Shrimp And Pork Crepes recipe the whole family will love. Made with beans, unsweetened coconut milk, water and Asian rice f…

This Vietnamese Shrimp And Pork Crepes relies on simple, everyday ingredients such as water, sugar, turmeric and salt. It comes together quickly and makes 4 servings, at about 482 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

1/4 cup dried peeled yellow split mung beans
1 cup unsweetened coconut milk (from a well-stirred 13 1/2- to 14-ounce can)
6 tablespoons water
1 cup Asian rice flour (not from sweet or glutinous rice)
1/2 teaspoon sugar
1/4 teaspoon turmeric
1/4 teaspoon salt
1/4 cup Asian fish sauce (preferably Vietnamese
)
1/4 cup fresh lime juice
1 1/2 teaspoons sugar
1/4 teaspoon minced garlic
1/4 teaspoon chopped fresh Thai chile, including seeds, or to taste
1/4 pound boneless pork shoulder, trimmed
3/4 pound medium shrimp in shell (31 to 35 per pound), peeled
2 tablespoons Asian fish sauce
1 teaspoon packed light brown sugar
1 fresh lemongrass stalk, root end trimmed and 1 or 2 outer leaves discarded
1 tablespoon vegetable oil
1 cup thinly sliced onion
1 cup thinly sliced mushrooms
1 tablespoon finely chopped garlic
1/4 teaspoon black pepper
4 teaspoons vegetable oil
6 ounces fresh soybean or mung-bean sprouts (2 1/2 cups), trimmed
1/4 cup chopped scallions
1 small head green or red leaf lettuce
1/2 cup loosely packed fresh mint leaves
1/2 cup loosely packed fresh basil leaves
1/2 cup loosely packed fresh cilantro sprigs
Lime wedges

1
Cover dried mung beans with water by 2 inches in a bowl and soak at room temperature, at least 30 minutes. Drain in a sieve, then rinse under cold water until water runs clear.
2
Puree drained mung beans, coconut milk, and water (6 tablespoons) in a blender (mixture may appear curdled). Add rice flour, sugar, turmeric, and salt and puree until smooth. Transfer to a bowl.
3
Stir together sauce ingredients until sugar is dissolved.
4
Cut pork across the grain into 1/2-inch-thick slices, then cut slices into 2 1/2- by 1/2-inch strips. Stir together pork, shrimp, fish sauce, and brown sugar.
5
Mince enough of lower portion of lemongrass stalk to measure 2 teaspoons.
6
Heat oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then stir-fry onion, mushrooms, lemongrass, garlic, and pepper until mushrooms are golden, about 3 minutes. Make a well in center of mixture and add shrimp and pork and stir-fry until shrimp turns pink, about 3 minutes. Transfer to a clean bowl. (Shrimp and pork will not be cooked through.)
7
Put oven rack in middle position and preheat oven to 200u00b0F.
8
Heat 1 teaspoon oil in cleaned skillet over moderately high heat until hot but not smoking. Stir batter, then pour 1/2 cup into skillet, immediately tilting and rotating skillet to coat bottom. Sprinkle one fourth of fresh bean sprouts over half of crpe, then stir filling and spoon one fourth of filling evenly on top of bean sprouts. Sprinkle one fourth of scallions on top. Reduce heat to moderately low and cook, covered, until edge of crpe begins to pull away from side of skillet (check occasionally), about 3 minutes. Reduce heat to low and cook crepe, uncovered, until underside and edge are crisp and golden, 2 to 3 minutes more (lift with a spatula to check underside; shrimp and pork will be fully cooked). Fold crepe over and gently slide onto a large rack on a large baking pan and keep warm in oven. Make 3 more crepes with remaining oil, batter, bean sprouts, filling, and scallions in same manner.
9
Have each guest tear crepes in half and wrap each half in lettuce, then tuck in herbs. Serve with lime wedges and dipping sauce.

482

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 31 ingredients. The key ingredients include: 1/4 cup dried peeled yellow split mung beans, 1 cup unsweetened coconut milk (from a well-stirred 13 1/2- to 14-ounce can), 6 tablespoons water, 1 cup Asian rice flour (not from sweet or glutinous rice), and more.

Yes, Vietnamese Shrimp And Pork Crepes 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.

Quick Info

Servings
4 servings
Calories
482 kcal
Category
Seafood

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