Crispy Turmeric Rice Crepes with Pork, Shrimp and Bean Sprouts

What you need

• 120 g (3/4 cup) rice flour, not glutinous
• 30 g (1/4 cup) cornstarch
• 1/4 tsp ground turmeric
• 1/4 tsp salt, plus a pinch for the shrimp
• 60 ml (1/4 cup) coconut milk, canned
• 240 ml (1 cup) water, for the batter
• 2 scallions, thinly sliced
• 115 g (4 oz) pork belly, or pork shoulder
• 225 g (8 oz) shrimp, peeled and deveined
• 1 small yellow onion, thinly sliced
• 1 shallot, thinly sliced
• 150 g (1 1/2 cups) bean sprouts
• 1 tsp fish sauce, for the pork
• black pepper, to taste
• 4 tbsp neutral oil, for frying, as needed
• 2 tbsp lime juice, for the sauce
• 4 tbsp water, for the sauce
• 1 tbsp fish sauce, for the sauce
• 1 tsp sugar
• 1 clove garlic, finely minced
• 1 red bird's eye chili, sliced, optional
• 1 head of soft lettuce, leaves separated, for serving
• 1 handful mint, for serving
• 1 handful cilantro, for serving

Method

Restated from the original video

1. 1

   In a mixing bowl, whisk the rice flour, cornstarch, turmeric and 1/4 tsp salt together.

2. 2

   Pour in the coconut milk and the batter water and whisk until thin and free of lumps. Leave it to rest for 30 min.

3. 3

   Cut the pork belly into thin bite-size slices.

4. 4

   For the dipping sauce, stir the lime juice, sauce water, 1 tbsp fish sauce and sugar until the sugar dissolves. Add the garlic and chili and set aside.

5. 5

   Heat 1 tbsp oil in a large frying pan over medium-high heat. Fry the onion until it loses its raw edge but still has some crunch, 2-3 min, then lift it onto a plate.

6. 6

   Add the shallot to the same pan and fry until fragrant, about 30 seconds. Lay in the pork, sprinkle over 1 tsp fish sauce plus a grind of black pepper, then keep tossing until the meat is cooked through with no pink inside, 3-4 min. Move it to the plate.

7. 7

   Sear the shrimp until pink and opaque, about 1 min per side, and season with a pinch of salt. Halve any large ones lengthwise and add them to the plate.

8. 8

   Stir the scallions into the batter.

9. 9

   Wipe the pan clean, add 1 tbsp oil and heat over medium-high until it shimmers. Stir the batter, pour in about a third and swirl at once to coat the base thinly. It should hiss on contact.

10. 10

    Cook without moving it until the underside begins to crisp, 2-3 min. Scatter a third of the bean sprouts over one half and give it 30 seconds.

11. 11

    Top the sprouts with a third each of the onion, the pork and the shrimp. Cook until the crepe is crisp and golden underneath, 2-3 min more, trickling a little oil around the rim if it looks dry. Turn the heat down slightly if it colours before it crisps.

12. 12

    Fold the empty half over the filling and slide the crepe onto a plate.

13. 13

    Wipe the pan and repeat with the rest of the batter and filling.

14. 14

    Serve hot. Tear off pieces, wrap them in lettuce with mint and cilantro, and dip in the sauce.

Imported from delightfulplate.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.