Ingredients Jump to Instructions ↓

  1. 1/2 lb boneless pork loin

  2. 20 medium shrimp

  3. 10 fresh cilantro stems

  4. 10 fresh basil sprigs

  5. 10 fresh mint sprigs

  6. 2 cups rice flour

  7. 1/2 cup self-rising flour

  8. 2 1/2 cups water

  9. 1 cup coconut milk

  10. 1/2 teaspoon curry powder

  11. 1 teaspoon sugar

  12. 1/2 teaspoon salt

  13. 1 green onion , chopped

  14. 1 medium onion , coarsely chopped

  15. 3 cups bean sprouts

  16. 5 tablespoons oil

  17. 1 batch; recipe ID

  18. red leaf lettuce

Instructions Jump to Ingredients ↑

  1. Place pork loin in a saucepan; cover with water and bring to a boil over medium heat; simmer until cooked through, about 20 minutes.

  2. Allow pork to cool, then julienne into strips.

  3. Shell and devein shrimp; slice each one in half lengthwise.

  4. Rinse herbs and drain; set aside.

  5. In a mixing bowl, prepare batter by mixing rice flour, self-rising flour, water, coconut milk, curry powder, sugar, salt, and green onion until smooth.

  6. Divide pork, shrimp, onion, and bean sprouts into 5 separate little piles for easy access during cooking.

  7. Heat 1 tbsp oil in non-stick frying pan until hot; cook pork shrimp and onion until it starts to sizzle; add 1/2 cup of batter and swirl to cover pan and get batter underneath.

  8. Place one pile of bean sprouts towards the center of the crepe, then cover the pan tightly.

  9. Turn the heat down to medium and cook for 2-3 minutes, then uncover and loosen edges of crepe and fold over with a spatula to form an omelette.

  10. Transfer the crepe to a serving platter.

  11. Repeat process with rest of batter.

  12. Do not cover the cooked crepes or stack them (they will lose their crispness- they should remain light and airy).

  13. To serve, place one crepe on a plate with some lettuce leaves, herbs also with a small bowl of nuoc cham.

  14. The person cuts a portion of crepe, wraps it in a leaf of lettuce with some herbs, and dips it in the sauce.


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