Ingredients for Vietnamese Shrimp And Pork Crepes
- Mung Beans
- Unsweetened Coconut Milk
- 1 tablespoon water (for dipping sauce)
- 1 cup rice flour
- 2 tablespoons sugar (for dipping sauce) + 1 tablespoon brown sugar (for filling)
- 1 teaspoon turmeric powder
- 1/2 teaspoon salt
- 1/4 cup fish sauce (for dipping sauce) + 1 tablespoon fish sauce (for filling)
- Fresh Lime Juice
- 2 cloves minced garlic
- Thai Chile
- Boneless Pork Shoulder
- Medium Shrimp
- Light Brown Sugar
- Fresh Lemongrass
- Vegetable Oil
- 1/2 cup chopped onion
- Mushroom
- Black Pepper
- Mixed Sprouts
- Scallion
- Lettuce leaves for serving
- Fresh Mint Leaves
- Fresh Basil Leaf
- Fresh Cilantro Stem
- Lime Wedge
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How to Make Vietnamese Shrimp And Pork Crepes
- **Soak Mung Beans:** Cover 1 cup dried mung beans with 2 inches of water in a bowl. Soak at room temperature for at least 30 minutes.
- **Rinse Mung Beans:** Drain the mung beans in a sieve and rinse under cold water until the water runs clear.
- **Blend Batter:** Puree the drained mung beans, 1 (13.5 ounce) can coconut milk, and 1/2 cup water in a blender until smooth.
- **Add Dry Ingredients:** Add 1 cup rice flour, 2 tablespoons sugar, 1 teaspoon turmeric powder, and 1/2 teaspoon salt to the blender. Blend until completely smooth.
- **Prepare Batter:** Transfer the batter to a bowl and set aside.
- **Make Dipping Sauce:** In a small bowl, whisk together 1/4 cup fish sauce, 2 tablespoons sugar, 2 tablespoons lime juice, 1 tablespoon water, and 1 small finely minced chili (optional) until the sugar is dissolved.
- **Prepare Pork:** Cut 1/2 pound pork tenderloin across the grain into 1/2-inch thick slices, then cut into 2 1/2-inch by 1/2-inch strips.
- **Marinate Pork and Shrimp:** In a bowl, combine the pork strips, 1/2 pound shrimp (peeled and deveined), 1 tablespoon fish sauce, and 1 tablespoon brown sugar. Mix well and let marinate for at least 15 minutes.
- **Mince Lemongrass:** Mince enough of the lower portion of a lemongrass stalk to measure 2 teaspoons.
- **Sauté Vegetables:** Heat 2 tablespoons oil in a 12-inch nonstick skillet over high heat. Add 1/2 cup chopped onion, 1 cup sliced mushrooms, 2 teaspoons minced lemongrass, 2 cloves minced garlic, and 1/4 teaspoon black pepper. Stir-fry until mushrooms are golden, about 3 minutes.
- **Cook Protein:** Make a well in the center of the vegetable mixture. Add the marinated shrimp and pork, and stir-fry until shrimp turns pink, about 3 minutes. Transfer to a clean bowl.
- **Preheat Oven:** Preheat oven to 200°F (93°C). Place a rack in the middle position.
- **Cook Crepes:** Heat 1 teaspoon oil in the cleaned skillet over moderately high heat. Stir the batter, then pour 1/2 cup into the skillet, immediately tilting and rotating to coat the bottom evenly.
- **Fill Crepes:** Sprinkle 1/4 cup fresh bean sprouts over one half of the crepe. Spoon 1/4 of the filling evenly over the bean sprouts. Sprinkle with 1/4 cup chopped scallions.
- **Cook and Fold:** Reduce heat to moderately low, cover, and cook until the edge of the crepe begins to pull away from the skillet, about 3 minutes. Reduce heat to low, uncover, and cook until the underside and edge are crisp and golden, 2-3 minutes more. Fold the crepe in half, gently slide onto a rack on a baking pan, and keep warm in the oven.
- **Repeat:** Repeat steps 13-15 with the remaining batter, oil, bean sprouts, filling, and scallions to make 3 more crepes.
- **Assemble and Serve:** Have each guest tear a crepe in half, wrap each half in lettuce leaves, tuck in fresh herbs (like mint and cilantro), and serve with lime wedges and the dipping sauce.
Nutrition Information (Approximate per serving)
Sodium
59 g
Sugar
24g
Fat
47g
Carbs
13g
