Sizzling Crepes With Grilled Shrimp

Sizzling Crepes With Grilled Shrimp
Sizzling Crepes With Grilled Shrimp

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 1 1/2

    cups rice flour

  • 1

    pinch turmeric

  • 1/2

    cup coconut milk

  • 2

    cups water

  • Vegetable oil as needed

  • 1/3

    cup thinly-sliced scallions

  • 1

    pound small shrimp shelled, deveined, and halved lengthwise

  • 1

    pound mung bean sprouts root ends trimmed

Directions

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 crepes as you serve them. This recipe yields ?? servings.

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