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Mini Vietnamese crepes recipe
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Prep Time:
260 minutes
Cook Time:
30 minutes
Total Time:
290 minutes
Crunchy mini Vietnamese prawn pancakes with tangy pickled carrots - a delightful appetizer or meal.
Ingredients:
  • 30 cooked prawns, peeled, deveined, halved lengthways
  • 50g (1/2 cup) bean sprouts, trimmed
  • 1 long fresh red chilli, sliced
  • 82.50 ml fresh coriander leaves, plus extra, to serve
  • Sweet chilli sauce or Vietnamese dipping sauce, to serve
  • Lime wedges, to serve
  • 175g (1 cup) rice flour
  • 10.00 gm cornflour
  • 10.00 gm caster sugar
  • 2.40 gm salt
  • 1/2 tsp turmeric
  • 270ml can coconut milk
  • 80ml (1/3 cup) rice wine vinegar
  • 55g (1/4 cup) caster sugar
  • 1.20 gm salt
  • 1 (about 150g) carrot, julienned
Instructions:
  • In a bowl, mix together rice flour, cornflour, sugar, salt, and turmeric. Gradually whisk in coconut milk and 250ml (1 cup) water. Cover with plastic wrap and refrigerate for 4 hours or overnight before using.
  • Prepare the pickled carrot by simmering vinegar, sugar, salt, and 80ml (1/3 cup) water in a small saucepan until the sugar dissolves. Pour the mixture over the carrot in a heatproof bowl, let cool, and refrigerate for 30 minutes before using.
  • Discard the carrot liquid, then combine the carrot with prawns, sprouts, chili, and coriander in a bowl. Toss gently to mix, cover with plastic wrap, and refrigerate until needed.
  • Preheat a large non-stick frying pan over medium-high heat. Lightly spray with oil. Stir the crepe mixture well. Drop 1 tablespoon of batter into the pan, cook for 1-2 minutes until bubbles form, then flip and cook for another minute. Transfer to a wire rack. Repeat with the remaining batter, reheating the pan between batches and stirring the batter frequently.
  • Fill each crepe with a generous amount of the prawn mixture. Present with a side of sweet chili or dipping sauce and lime wedges to enhance the flavors.

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