Ingredients Jump to Instructions ↓

  1. 4 large or 8 small

  2. 115 g 15 ml 2 cloves

  3. 175 g 60 ml 1 1-2 115 g 225 g 1 small bunch 1/2 teaspoon 1/2 teaspoon For batter :

  4. 115 g 10 ml 10 ml 5 ml 2 1/2 ml 300 ml 4 Minced (ground) pork

  5. Nuoc mam

  6. Garlic, crushed

  7. Button (white) mushrooms, finely sliced

  8. Vegetable oil

  9. Onion, finely sliced

  10. Green or red Thai chilies

  11. Shrimps, shelled and deveined

  12. Bean sprouts

  13. Fresh coriander (cilantro), stalks removed,

  14. leaves roughly chopped

  15. Ground black pepper

  16. Rice flour

  17. Ground turmeric

  18. Curry powder

  19. Sugar

  20. Salt

  21. Canned coconut milk

  22. Spring onions (scallions), trimmed and finely sliced

Instructions Jump to Ingredients ↑

  1. To make the batter, beat the rice flour,spices, sugar and salt with the coconut milk and 300 ml water, untilsmooth and creamy. Stir in the spring onions and then leave to stand for30 minutes.

  2. In a bowl, mix the pork with the nuoc mam,garlic and seasoning and knead well.

  3. Lightly saute the sliced mushrooms in 15ml of the oil and set aside.

  4. Heat 10 ml of the oil in a wide, heavy,non-stick pan. Stir in a quarter of the onion and chili, then add aquarter each of the pork mixture and the shrimps. Pour in 150 ml of thebatter, swirling the pan so that it spreads over the pork and shrimpsright to the edges.

  5. Pile a quarter of the bean sprouts andmushrooms on one side of the crepe, just in from the middle. Reduce theheat and cover the pan for 2-3 minutes, or until the edges pull awayfrom the sides. Remove the lid and cook the crepe for another 2 minutes,gently lift up an edge of the crepe with a spatula to see if it's brownunderneath.

  6. Once, it is nicely browned, scatter somecoriander over the empty side of the crepe and fold it over the beansprouts and mushrooms. Slide the crepe on to a plate and keep warm whileyou make the remaining crepes in the same way.

  7. Serve with nuoc cham for dipping.


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