Cook Time 40 minutes
Peanut oil, for frying
1 cup rice flour
½ tsp sugar
¼ tsp tumeric
1 cup coconut milk
1 ¼ cup water
1 tbsp peanut oil
300g of pork fillet or loin cut into thin strips
250g uncooked prawns, peeled deveined and cut in half length ways
1 tsp fish sauce
1 tsp light soy sauce
½ tsp sugar
4 spring onions, finely chopped
2 cups bean sprouts
½ cup unsalted peanuts (optional)
1 bunch each of Thai basil, mint and coriander
½ a butter leaf lettuce
Dipping sauce (Nuoc Mam)
1 red chilli, seeds removed and finely chopped
1 clove of garlic, finely chopped
5 tbsp fish sauce
4 tbsp caster sugar
1 tbs. water
Juice of 1 lime
For the crepes, combine the flours, turmeric, sugar and salt in a large bowl and make a well in the centre. Add the liquids to the centre and gradually bring in the sides before whisking well until smooth. Allow the batter to rest.
For the filling, heat oil in a pan before searing off pork strips for a few seconds. Now add prawns followed by the fish sauce, soy, sugar and spring onions. Cook for one minute.
Grease a large pan with a little oil. Spoon in half a ladleful of the crepe batter and spread evenly by agitating the pan to make it as thin as possible. Cook for one minute or until lightly coloured. On one side of the crepe add a few tablespoons of the pork and prawn mixture followed by the bean sprouts and peanuts. Cover the pan with a lid for 30 seconds to cook the top of the crepe. Remove lid and with a spatula fold the other side of the crepe to form a half moon shape. Repeat the process.
For the dipping sauce combine all the ingredients.
Serve each stuffed crepe with a generous amount of herbs, lettuce leaves and sauce.