Crispy Vietnamese Crepes

Servings: 4
Prep Time: 1 hour
Cook Time: 20 minutes

Ingredients:

For the Crepes:
● 2 cups white rice flour
● 1 tablespoon cornstarch
● 1 teaspoon salt
● 2 teaspoons turmeric
● 1 cup coconut milk
● 1 1⁄2 cup sparkling water, plus an extra 1⁄2 cup
● 1⁄4 cup green onions, thinly sliced

For the Filling:
● 1 large yellow onion, thinly sliced
● 2 cups mung bean sprouts
● 3⁄4 cup dried mung beans
● 1 teaspoon salt
● 1 lb shrimp peeled deveined (41-50 count)
● 3 garlic cloves minced
● 1 small shallot minced
● 1 teaspoon salt
● 2 tsp Chicken Powder
● 1 tsp Black Pepper, cracked
● 1 tsp Fish Sauce
● Veggie Oil , Olive or or any neutral Oil

For the Nước Mấm (Dipping Sauce):
● 1⁄3 cup hot water
● 2 tablespoons granulated sugar
● 2 tablespoons lime juice
● 1⁄3 cup coconut water
● 1⁄4 cup fish sauce
● 3 garlic cloves, smashed
● 1 Thai chili pepper, thinly sliced
For Serving:
● 1 Head of Romaine Lettuce or Red Leaf Lettuce
● 1 Bundle of Mint
● 1 Bundle of Thai Basil
● Thinly sliced cucumber

Instructions:

1. Prepare the Mung beans:
Wash the mung beans until the water is clear then soak the mung beans with
enough water to cover for at least 20 minutes. Drain then place the mung
beans into a small pot and fill it with enough water to cover the beans. Bring
the water to a boil, then reduce the heat to low, add teaspoon of salt , stir then
simmer for 20 minutes uncovered while stirring occasionally. Remove any
foam from the top of the mung beans with a spoon to discard. After 20
minutes the beans should be soft but still maintain their shape. Drain and set
aside.

2. Marinate the Shrimp:
Defrost shrimp, then marinate with garlic, shallot, salt, fish sauce, and black
pepper and let sit for 30 minutes.

3. Mix and Bloom Batter:
Whisk batter ingredients together and let bloom for 45 minutes, seems like a
long time but it makes things so crispy!

4. Prepare Dipping Sauce:
Boil water, add sugar and mix until dissolved. Add lime juice, coconut water,
fish sauce, garlic, and chili peppers and mix until well combined.

5. Prepare Veggies:
Slice White onion, and green onions thinly and place in a bowl to set aside. Cut
the end of a heart of romaine , wash and salad spin. Wash herbs and bean
sprouts whole and set aside to pluck later.

6. Cook Shrimp:
Grab a wok or a non-stick skillet with a lid. Heat skillet or wok on high heat and
coat with about 1 tablespoon of either olive oil or any neutral oil. Add the sliced
onion to the pan and cook for about a minute, until the onion is lightly
transparent. Add the shrimp to the pan and cook, stirring every so often, until
fully cooked, 1-2 minutes. Remove the shrimp and onion from the pan and
place in a bowl next to the stove.

7. Cook Filling:
Place cooked white onion and shrimp, mung beans, and bean sprouts in bowls
next to your pan for easy access. Grab a wok or a non-stick skillet with a lid.
Heat skillet or wok on high heat and coat with about 1 tablespoon of oil. Ladle
in about 3⁄4 cup of batter, then pick up the pan to swirl the batter around to
cover the bottom and sides of the skillet. You want this nice and thin but with
enough coverage to be opaque. If the batter is too thick to swirl around the
pan, add extra sparkling water, a tablespoon at a time, to thin it out. Reduce to medium high heat and let it fry for another minute then add a handful of mung beans and bean sprouts, and a scoop of the shrimp and onions. Cover
the skillet with a lid and cook for 3-5 minutes on medium-high.

8. Crisp Crepe:
Remove the lid. Use a spatula to lift the edges of the crepe from the sides of
the skillet. Add a teaspoon of oil to the under the edges of the crepe. Cook
uncovered for 2 more minutes or until the bottoms are crispy.

9. Time to Serve:
Use a spatula to fold the crepe in half, slide the spatula underneath to lift onto
a plate. Grab a piece of lettuce and add herbs to your lettuce. Tear a piece of
crepe and place on top fold together like a lettuce wrap and dip in your Nước
Mấm aka dipping sauce