Vietnamese Crepes with Shrimp & Pork

Ingredients

• 1 cup Rice Flour
• 1 1/2 cups Coconut Milk
• 1/2 tsp Turmeric Powder
• 1/2 lb Shrimp
• 1/2 lb Pork
• 2 cups Bean Sprouts
• 1/4 cup Green Onions
• 2 tbsp Fish Sauce
• 1 tbsp Lime Juice
• 2 tbsp Vegetable Oil

Instructions

1. 1In a medium bowl, whisk together the 1 cup of Rice Flour, 1 1/2 cups of Coconut Milk, and 1/2 tsp of Turmeric Powder until smooth. Let this batter rest for 15 minutes at room temperature.
2. 2While the batter rests, prepare the shrimp and pork. Peel and devein the 1/2 lb of Shrimp. Cut the 1/2 lb of Pork into bite-sized pieces, about 1/2-inch cubes.
3. 3Heat a 10-inch non-stick skillet over medium heat, about 350°F (175°C). Add 1 tbsp of Vegetable Oil to the hot skillet.
4. 4Pour about 1/4 cup of the rested batter into the hot skillet and immediately swirl the pan to create a thin, even layer covering the bottom. Cook for 1-2 minutes, until the edges start to look dry and slightly golden.
5. 5While the first crepe cooks, place the prepared 1/2 lb of Shrimp and 1/2 lb of Pork in the hot skillet alongside the batter. Cook the shrimp and pork, stirring occasionally, for about 3-5 minutes, until the shrimp turn pink and opaque and the pork is no longer pink inside. The internal temperature for pork should reach 145°F (63°C) and for shrimp, it should be 145°F (63°C).
6. 6Once the shrimp and pork are cooked, add 1 cup of Bean Sprouts to the skillet with the meat and shrimp. Stir for about 30 seconds until the sprouts are slightly wilted.
7. 7Using a spatula, carefully lift one side of the crepe and fold it in half over the shrimp, pork, and bean sprout mixture. Continue to cook for another 2-3 minutes, until the crepe is golden brown and crispy on the outside. Repeat steps 3-6 with the remaining batter, shrimp, pork, and bean sprouts, adding the remaining 1 tbsp of Vegetable Oil as needed and cooking the crepes one at a time.
8. 8In a small bowl, mix together the 2 tbsp of Fish Sauce and 1 tbsp of Lime Juice. Finely chop the 1/4 cup of Green Onions.
9. 9Serve the folded crepes immediately, drizzled with the fish sauce and lime juice mixture and garnished with the chopped 1/4 cup of Green Onions.

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