Sizzling Crepes With Grilled Shrimp
By á-174942
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
Details
Servings 1
Preparation
Step 1
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.
You'll also love
- Crisp Duck Breast With Pink... 0/5 (0 Votes)
- Seared Scallops And Tenderloin... 0/5 (0 Votes)
- Bacon Wrapped Shrimp And Scallops 0/5 (0 Votes)
Review this recipe