Vietnamese crêpes

Name: Vietnamese crêpes
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 400 g Flour; 1 TEASPOON Salt; 2 TABLESPOONS Turmeric; 1 Egg yolk (size M); 100 ml Coconut water; 1 Garlic clove; 2 Spring onions; 200 g Pork tenderloin; 12 ready-to-cook shrimps; 2 TABLESPOONS Fish sauce; 100 g Bean sprouts; 12 TSP Oil; 12 leaves rice paper (à ca. 24 cm Ø)

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

400 g Flour
1 TEASPOON Salt
2 TABLESPOONS Turmeric
1 Egg yolk (size M)
100 ml Coconut water
1 Garlic clove
2 Spring onions
200 g Pork tenderloin
12 ready-to-cook shrimps
2 TABLESPOONS Fish sauce
100 g Bean sprouts
12 TSP Oil
12 leaves rice paper (à ca. 24 cm Ø)

Directions

1
Mix flour, salt and turmeric. Mix flour mixture, egg yolk, coconut water and 650 ml water with the whisks of the hand mixer to a smooth dough. Peel garlic and chop finely. Clean, wash and finely chop the spring onions.
2
Fold the garlic and spring onions into the dough. Let dough rest for about 15 minutes.
3
Wash the meat, dab dry and cut into strips. Shrimps wash, dab dry and halve lengthwise. Marinate the meat and prawns with fish sauce and leave to marinate for approx. 10 minutes.
4
Clean the sprouts, wash and drain well.
5
Heat the oil in portions in a frying pan (approx. 22 cm Ø). Brown the meat, shrimps and sprouts in portions. Pour the dough in portions over the fried ingredients in the pan and fry on both sides for approx. 30 seconds.
6
Moisten rice paper individually on a work surface or flat plate from both sides with water. Dip fingertips into cold water and rub the paper from both sides until the sheets become more elastic.
7
Place one crêpe each on the rice paper and roll up tightly from one side. Vietnamese peanut dip tastes good with it.