Vietnamese Crispy Crepes
INGREDIENTS
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NOTE Because there is no egg in the batter, Vietnamese crepes are too delicate to flip. Instead, cook the top of the crepe by putting a lid on the pan and steaming for a couple of minutes.
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Crispy Rice & Coconut Crepes (makes 2½ cups batter)
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1½ cups rice flour
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½ teaspoon turmeric
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1¾ cups cold soda water or nonalcoholic ginger beer, more if needed (regular water can also be used)
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½ cup coconut milk
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1 tablespoon vegetable oil
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1 green onion, trimmed and thinly sliced
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several sprigs of parsley, trimmed, and minced
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2 cloves garlic, peeled, and minced or pressed
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½ teaspoon fine sea salt, or more to taste
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vegetable oil, for cooking the crepes
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Prawn & Barbecued Pork Filling
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½ pound large prawns, peeled, cleaned, and cut into ½-inch dice
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½ pound barbecued pork or Chinese cooked sausage, trimmed and cut into ¼-inch dice
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2 cloves garlic, peeled, and minced or pressed
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2-3 tablespoons vegetable oil, for cooking the filling
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fine sea salt, to taste
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Dipping Sauce (Nuoc Cham) (makes 1½ cups)
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½ cup fish sauce
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½ cup sugar
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¼ cup freshly squeezed lime juice
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¼ cup water
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1 tablespoon Sriracha chile sauce (or other chile sauce, such as Sambal Oelek)
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1 clove garlic, peeled, and minced or pressed
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Garnishes
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curly lettuce leaves
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Thai basil leaves
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mint leaves
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cilantro leaves
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