Sizzling Crepes With Grilled Shrimp Recipe - Cooking Index
Sizzling Crepes With Grilled Shrimp Recipe - Cooking Index
| 1 1/2 cups | 240g / 8.5oz | Rice flour |
| 1 | Turmeric | |
| 1/2 cup | 118ml | Coconut milk |
| 2 cups | 474ml | Water |
| Vegetable oil - as needed | ||
| 1/3 cup | 78ml | Thinly-sliced scallions |
| 1 lb | 454g / 16oz | Small shrimp - shelled, deveined, |
| And halved lengthwise | ||
| 1 lb | 454g / 16oz | 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 crepes as you serve them.
This recipe yields ?? servings.
Source:
COOKING LIVE with Sara Moulton - (Show # CL-9538) - from the TV FOOD - NETWORK
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