Serves 12
85 min
Crispy Vietnamese Crêpes With Shrimp, Pork And Bean Sprouts
Recipe GLPRb59f9b5009ea2f
Golden, lacy Vietnamese crêpes filled with tender shrimp, seasoned pork, caramelized onions, and fresh bean sprouts. The rice flour and cornstarch batter creates a crispy, delicate exterior that contrasts beautifully with the savory filling. Serve with fresh lettuce, mint, and a sweet and spicy dipping sauce for an authentic Vietnamese experience.
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Ingredients
1/2 cup dried mung beans
1 cup unsweetened coconut milk, stirred before using
2 cups white rice flour
1 cup cornstarch
4 cups water
2 scallions, thinly sliced
1 1/2 teaspoons turmeric
Salt, to taste
Vegetable oil, for cooking
3/4 pound boneless pork loin, cut into 1/4-inch-thick slices
3/4 pound medium shrimp, shelled, deveined and halved lengthwise
1 medium white onion, halved lengthwise and thinly sliced
3 cups bean sprouts
Red leaf lettuce, for serving
Fresh mint leaves, for serving
Sweet and Spicy Vietnamese Dipping Sauce, for serving
Directions
Rinse the dried mung beans under cold water and drain well. Place them in a small pot, cover with water, and bring to a boil. Reduce heat and simmer for 10 minutes until just tender but still firm. Drain, spread on a paper towel, and set aside to cool.
In a large bowl, whisk together the rice flour, cornstarch, and turmeric until well combined. In a separate bowl, stir the coconut milk until smooth and pour into the flour mixture along with the 4 cups of water. Whisk until you have a thin, smooth batter. Season with salt to taste. Fold in the cooked mung beans and sliced scallions.
Season the pork loin slices lightly with salt. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the pork slices in a single layer and cook for 2 to 3 minutes per side until golden. Transfer to a plate and set aside.
In the same skillet, add another tablespoon of oil. Add the shrimp halves and cook for 1 to 2 minutes per side until they turn opaque and reach an internal temperature of 145°F. Remove to a plate and set aside.
Add 1 tablespoon of oil to the skillet, then add the sliced onion. Cook over medium heat, stirring occasionally, for 5 to 7 minutes until softened and lightly caramelized. Season with a pinch of salt. Transfer to a plate and set aside.
Heat a 9-inch nonstick skillet or crêpe pan over medium-high heat and lightly brush with vegetable oil. Pour about 1/3 cup of batter into the center of the pan and immediately tilt and rotate the pan in a circular motion to spread the batter evenly into a thin layer covering the entire bottom.
Cook the crêpe for 1 to 2 minutes until the bottom is light golden and crispy. Arrange a portion of the cooked pork, shrimp, caramelized onions, and fresh bean sprouts on one half of the crêpe. Fold the crêpe in half over the filling.
Continue cooking for another 30 seconds to 1 minute until the crêpe is golden and crispy on both sides. Transfer to a serving plate. Repeat with the remaining batter and filling ingredients to make 12 crêpes.
Serve the crispy crêpes hot with fresh red leaf lettuce, mint leaves, and sweet and spicy Vietnamese dipping sauce on the side for wrapping and dipping.
