This savoury pancake dish is wrapped in rice paper and eaten as a finger food. Originally from the South, this dish is eaten mostly during wintertime. It is a good example of the harmonious balance of taste and textures in Vietnamese food: fresh and fried, sweet and sour, soft and crunchy.
Ingredients:
- Crepe Batter:
1 cup rice flour
1/2 teaspoon white sugar
1/ teaspoon salt
1/4 teaspoon ground turmeric
1 cup coconut milk
1/2 cup water
- Filling:
2 tablespoons vegetable oil, divided
2 tablespoons minced shallot
2 cloves garlic, minced, or more to taste
3/4 pound fresh shrimp, peeled and deveined
2 tablespoons fish sauce, or more to taste
salt to taste
1 pound mung bean sprouts
4 lettuce leaves, or as needed
Procedure:
- Mix rice flour, sugar, 1/2 teaspoon salt, and turmeric together in a large bowl. Beat in coconut milk to make a thick batter. Slowly beat in water until batter is the consistency of a thin crepe batter.
- Heat 1 1/2 tablespoon oil in a large skillet over medium-high heat. Add shallot and garlic, cook and stir until fragrant but not browning, 1 to 2 minutes. Add shrimp; saute until cooked through and opaque, 3 to 4 minutes. Season with fish sauce and salt. Transfer filling to a bowl.
- Preheat oven to 200 degrees F (95 degrees C).
- Wipe out skillet and reheat over medium heat. Add remaining 1 1/2 teaspoon oil. Stir crepe batter and pour 1/2 cup into the hot skillet, swirling to coat the bottom. Lay 3 or 4 of the cooked shrimp on the bottom half of the crepe. Top with a small handful of bean sprouts. Cook until batter looks set and edges start to brown, about 1 minute. Fold crepe over and slide onto an oven-safe plate.
- Place crepe in the preheated oven to keep warm. Repeat with remaining batter and filling.
- Serve lettuce leaves alongside filled crepes. Break off pieces of crepe and roll up in lettuce leaves to eat.
Author: Benedict Rivera
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