SIZZLING CREPES WITH GRILLED SHRIMP
1 1/2
cups rice flour
Pinch turmeric
1/2 cup coconut milk
2 cups water
Vegetable oil
1/3 cup scallions, thinly sliced
1 pound small shrimp, shelled, deveined, and halved lengthwise
1 pound mung bean sprouts, root ends trimmed
Whisk
together flour, turmeric, coconut milk, 2 cups water, 2 tablespoons
oil, and scallions until well combined. Allow batter to rest 30
minutes.
Heat 2
tablespoons oil in a wok or skillet over high heat. Add shrimp and
cook until opaque, 1 to 2 minutes. Add the bean sprouts and cook
until just translucent but still firm, about 1 minute. Transfer to a
platter and set aside.
Heat 1
tablespoon oil in an 8-inch nonstick skillet over medium-high heat.
While tilting the pan add 1/4 cup batter, swirling the pan at the
same time to evenly distribute the batter. Once the crepe starts to
bubble gently in the center and loosen itself at the edges, 3 to 5
minutes, add shrimp and bean sprouts, fold over one half of the lacy
crepe, and slide onto a serving dish. Continue making cr
Prep
Time: 15 minutes
Cooking Time: 30 minutes
|