How to Make Vietnamese Sizzling Spiced Crepes Asian Cooking Recipe Cuisine

Vietnam Sizzling Spiced Crepes

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

4 oz ground pork

1 tbsp fish sauce

2 garlic cloves, crushed

6 oz white button mushrooms, finely sliced

4 tbsp vegetable oil

1 onion, finely sliced

1-2 green or red Thai chilies, seeded and finely sliced

4 oz prawns, shelled and deveined

1 cup beansprouts

1 small bunch cilantro, no stalks and roughly chopped

BATTER:

1 cup rice flour

2 tsp ground turmeric

2 tsp curry powder

1 tsp sugar

1/2 tsp salt

1/4 cups canned coconut milk

4 spring onions, trimmed and finely sliced


Directions:

Beat the rice flour, spices, sugar and salt with the coconut milk and 1 1/4 cups water, until smooth and creamy. Stir in the spring onions and then leave to stand for 30 minutes.

In a bowl, mix the pork with the fish sauce, garlic and seasoning and knead well. Lightly saute the sliced mushrooms in 1 tbsp oil and set aside.

Heat 2 tsp of the oil in a non-stick pan. Stir in a quarter of the onion and the chilies, then add a quarter each of the pork and prawns. Pour in 2/3 cup of the batter, swirling the pan so that it spreads over the pork and prawns right to the edges.

Pile a quarter of the beansprouts and mushrooms on one side of the crepe, just in from the middle. Reduce the heat and cover the pan for 2-3 minutes, or until the edges pull away from the sides. Remove the lid and cook the crepe for another 2 minutes; gently lift up an edge of the crepe with a spatula to see if it’s brown underneath.


Once nicely browned, scatter some chopped cilantro over the empty side of the crepe and fold it over the beansprouts and mushrooms. Slide the crepe on a plate and keep warm while you make the remaining crepes the same way. 

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For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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