Ingredients

For the dipping sauce:

  • 1 garlic clove, finely chopped
  • 0.5 bird eye chilli, finely chopped
  • 1 tbsp cider vinegar
  • 2 tbsp Thai fish sauce
  • 2 tsp sugar

For the crepes:

  • 150 g rice flour
  • 1.5 tsp ground turmeric
  • 300 ml coconut milk
  • 1 spring onion, thinly sliced
  • 1 pinch of sea salt
  • 1 pinch of sugar
  • 4 tbsp vegetable oil
  • 3 shallots, finely chopped
  • 200 g boneless pork loin steaks, fat trimmed thinly sliced
  • 300 g raw king prawns
  • 150 g beansprouts

To serve:

  • 75 g young-leaf salad
  • 3 spring onions, cut into short lengths
  • 1 handful each of coriander, basil and mint leaves, torn

Method

  1. 1

    To make a dipping sauce, mix together the garlic, chilli and vinegar in a bowl. Set aside for 2 minutes. This ‘cooks' the garlic. Now add the fish sauce, sugar and 100ml water.

     

  2. 2

    Make the crêpes by whisking together the flour, turmeric, coconut milk, 300ml water, thinly sliced spring onions, salt and sugar in a bowl, making sure it's smooth and free of lumps. Set aside to stand for 20 minutes, then whisk briefly before cooking.

  3. 3

    Heat 1 teaspoon oil in a small, nonstick, lidded, heavy-based frying pan (about 16cm base diameter) over a high heat until hot. Fry 1 heaped teaspoon of the chopped shallots for 10-20 seconds until browned. Using a shallow ladle, pour in a thin layer of the crêpe batter (about 80ml), reduce the heat to medium-low and cover with a lid. Cook for 3 minutes, uncover and cook for a further 2-3 minutes until the crêpe is crispy and golden. Set aside on a tray and keep warm. Repeat this whole process with the remaining shallots and batter to make 8 crêpes in total.

  4. 4

    Heat the remaining oil in a large frying pan or wok, season the pork and prawns with salt and pepper, and cook for 5 minutes until cooked through, adding the beansprouts for the final minute. Transfer to a plate.

  5. 5

    Add the pork and prawn mix and some salad, spring onions and herbs to the crêpes, roll up and eat with the sauce.

     

    Get ahead: make the dipping sauce up to a few hours ahead and keep in the fridge. Make all 8 pancakes up to a few hours ahead, layering between baking paper as you go, and reheat (folded) in a preheated oven at 120°C, fan 100°C, gas ½.

This recipe is adapted from My Vietnamese Kitchen by Uyen Luu (Ryland Peters & Small, £16.99)

Nutritional Details

Each serving provides
  • Energy 1892kj 452kcal 23%
  • Fat 20.5g 29%
  • Saturates 4.6g 23%
  • Sugars 8.9g 10%
  • Salt 2.5g 42%

% of the Reference Intakes

Typical values per 100g: Energy 532kj/127kcal

Each serving provides

11.2g carbohydrate 0.8g fibre 7.8g protein

 
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