step by step
- 1For the crepes, whisk together the flour, turmeric, coconut milk, 300ml water, spring onions, salt and sugar in a bowl, making sure it’s smooth and free of lumps. Set aside to stand for 20 minutes, then whisk briefly before cooking.
- 2Meanwhile, for the dipping sauce, mix together the garlic, chilli and vinegar in a bowl. Set aside for 2 minutes. This ‘cooks’ the garlic. Now add the fish sauce, sugar and 100ml water.
This is a Vietnamese street food favourite – a light savoury crepe made with rice flour and coconut milk, served with plenty of salad leaves and herbs. This recipe makes about 8 crepes so you can serve 2 each as a starter
- 3Heat 1 teaspoon oil in a small, nonstick, lidded, heavy-based frying pan (about 16cm base diameter) over a high heat until hot. Fry 1 heaped teaspoon of the chopped shallots for 10-20 seconds until browned. Using a shallow ladle, pour in a thin layer of the crepe batter (about 80ml), reduce the heat to medium-low and cover with a lid. Cook for 3 minutes, uncover and cook for a further 2-3 minutes until the crepe is crispy and golden. Set aside on a tray and keep warm. Repeat this whole process with the remaining shallots and batter to make 8 crepes in total.
- 4Heat the remaining oil in a large frying pan or wok, season the pork and prawns with salt and pepper, and cook for 5 minutes until cooked through, adding the beansprouts for the final minute. Transfer to a plate.
- 5To eat, add the pork and prawn mix and some salad, onions and herbs to the crepes, roll up and eat with the sauce.
- Recipe adapted from My Vietnamese Kitchen by Uyen Luu (Ryland Peters & Small, £16.99). Recipe photograph by Karen Thomas
This recipe is by Sainsbury’s Magazine, an adaptation of my recipe from my book – My Vietnamese Kitchen