Vietnamese Prawn Crepes

Name: Vietnamese Prawn Crepes
Yield: 10
Ingredients: 600.0g Rice flour; 5.0g Salt; 8.0g Turmeric; 800.0g KNORR Thai Coconut Milk Powder 1kg; 1400.0ml Water; 200.0ml Oil (about 10ml per crepe); 1.0kg Prawns - raw - peeled; 250.0g Bean shoots; 300.0g Carrot, julienne; 250.0g Capsicum, julienne; 50.0g Coriander

Don't sugar coat it - make it savory. Delicate coconut savory crepes filled with prawns and julienne veg.

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Crepes

Rice flour 600.0 g
Salt 5.0 g
Turmeric 8.0 g
KNORR Thai Coconut Milk Powder 1kg 800.0 g
KNORR Thai Coconut Milk Powder 1kg
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Water 1400.0 ml

Filling

Oil (about 10ml per crepe) 200.0 ml
Prawns - raw - peeled 1.0 kg
Bean shoots 250.0 g
Carrot, julienne 300.0 g
Capsicum, julienne 250.0 g
Coriander 50.0 g

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Don't sugar coat it - make it savory. Delicate coconut savory crepes filled with prawns and julienne veg.

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Preparation

Crepes
- Whisk all the ingredients for the crepes into a smooth batter.
- Let rest for at least 30 minutes.
- When ready to make the crepes, heat a heavy 25 cm diameter sauté pan over medium high heat.
- Ladle mix into pan and move to obtain even coating. Once brown - turn. Remove from pan and set aside for use.
Filling
- In another pan sauté the prawns with oil and seasoning until cooked. Once cooked lay onto half the crepe and fill with the garnishes.
- Fold over the crepe and serve immediately.