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Ingredients
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Batter
Filling
Dipping Sauce
Method
Batter Preparation
- 1
Mix the Batter
In a mixing bowl, combine the rice flour, turmeric powder, coconut milk, water, and salt. Whisk until the mixture is smooth and there are no lumps. Set aside to rest for about 30 minutes.
Filling Preparation
- 2
Prepare the Filling
In a skillet over medium heat, add 1 tablespoon of vegetable oil. Add the sliced pork belly and cook until browned. Then add the shrimp and cook until they turn pink. Remove from heat and set aside.
- 3
Add Vegetables
In the same skillet, add the chopped green onions and bean sprouts. Sauté for 2-3 minutes until the sprouts are slightly softened. Remove from heat and set aside.
Cooking the Crepes
- 4
Cook the Crepes
In a non-stick skillet, add 1 tablespoon of vegetable oil and heat over medium-high heat. Pour in a ladle of the batter, swirling it to cover the bottom of the skillet. Cook for 2-3 minutes until the edges begin to lift and the crepe is golden brown.
- 5
Add the Filling
Add a portion of the cooked filling to one half of the crepe. Fold the other half over the filling and cook for another minute until heated through.
- 6
Repeat
Repeat the process with the remaining batter and filling, adding oil as necessary to prevent sticking.
Dipping Sauce Preparation
- 7
Make the Dipping Sauce
In a small bowl, combine fish sauce, water, lime juice, sugar, minced garlic, and sliced chili (if using). Stir until the sugar dissolves.
Serving
- 8
Serve
Serve the Vietnamese crepes hot with the dipping sauce on the side. Enjoy!
