Vietnamese pork and shrimp crêpes

Ingredients

For 6 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 255 g non-glutinous rice flour and 85 g plain wheat flour
• 2–3 tsp turmeric
• 840 ml water and 400 ml coconut cream
• 1 tsp salt and 1 chopped spring onion
• 1/2 cup dried peeled mung beans
• 680 g pork belly
• 450 g peeled, deveined shrimp
• 1 sliced onion and 680 g mung bean sprouts
• Vegetable oil, about 1–2 tsp per crêpe
• Mustard greens or lettuce, mint and coriander to serve
• Prepared Vietnamese nước chấm dipping sauce, to serve

Step-by-step method

1. Mix flours, turmeric, water, coconut cream and salt. Cover and rest for at least 3 hours.
2. During this time, steam mung beans until very soft. Simmer pork belly in water until tender and cooked through; drain and slice thinly.
3. Prepare shrimp, onion, sprouts and greens. Add spring onion to the batter and stir it again before each crêpe.
4. Heat 1–2 tsp oil in a pan over medium-high heat. Fry a little onion, pork and shrimp.
5. Pour in a ladle of batter and tilt the pan to form a thin layer. Add some mung beans and sprouts.
6. Cover for about 3 minutes over medium heat to cook the top and shrimp.
7. Uncover and cook for another 5–7 minutes over medium-low heat until the base is crisp; add a little oil around the edge if needed.
8. Fold in half and serve immediately with greens, herbs and sauce. Repeat with the remaining batter and filling.