Mini Vietnamese crepes
These crispy mini Vietnamese pancakes are filled with prawns and pickled carrot, and make a perfect starter or light dinner.
16 Ingredients
30 cooked prawns, peeled, deveined, halved lengthways
50g (1/2 cup) bean sprouts, trimmed
1 long fresh red chilli, sliced
1/3 cup fresh coriander leaves, plus extra, to serve
Sweet chilli sauce or Vietnamese dipping sauce, to serve
Lime wedges, to serve
- Crepes
175g (1 cup) rice flour
1 tbsp cornflour
2 tsp caster sugar
1 tsp salt
1/2 tsp turmeric
270ml can coconut milk
- Pickled carrot
80ml (1/3 cup) rice wine vinegar
55g (1/4 cup) caster sugar
1/2 tsp salt
1 (about 150g) carrot, julienned
5 Method Steps
- Step 1
For the crepes, combine the rice flour, cornflour, sugar, salt and turmeric in a bowl. Slowly whisk in the coconut milk and 250ml (1 cup) water. Cover with plastic wrap and place in the fridge for 4 hours or overnight to rest. Read More…
