Vietnamese Crepes with Shrimp & Pork

Ingredients

• 1 cup Rice Flour
• 1 1/2 cups Coconut Milk
• 1/2 tsp Turmeric Powder
• about 225 g Shrimp
• about 225 g Pork
• 2 cups Bean Sprouts
• 1/4 cup Green Onions
• 2 tbsp Fish Sauce
• 1 tbsp Lime Juice
• 2 tbsp Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

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 about 225 g of Shrimp. Cut the about 225 g of Pork into bite-sized pieces, about 1.27 cm cubes.
3. 3Heat a 25.4 cm non-stick skillet over medium heat, about 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 about 225 g of Shrimp and about 225 g 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 63°C and for shrimp, it should be 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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