Ingredients
- 1 bird’s eye chilli, finely chopped
- 0.5 lime, juiced
- 3 tbsp of fish sauce
- 1.5 tbsp of maple syrup
- 100 g of rice flour
- 1 tsp of ground turmeric
- 200 ml of coconut milk
- 3 spring onions, thinly sliced
- 0.5 tsp of sea salt
- 90 ml of vegetable or coconut oil
- 1 onion, thinly sliced
- 80 g of cooked king prawns
- 100 g of bean sprouts
- 0.5 lettuce, to serve
- 3 handfuls of herbs (such as coriander, thai sweet basil and mint), to serve
Method
Step 1
Make the sauce by mixing together the chilli, lime juice, fish sauce and maple syrup with 75ml hot water. Set aside.Step 2
To make the batter, whisk the rice flour, turmeric, coconut milk, 1 sliced spring onion and salt together with 125ml water until smooth and free from lumps.Step 3
Heat 1 tbsp oil in a frying pan over a medium heat. Fry a few slices of onion until golden, then add 70ml batter, swirling the pan to get a thin, even layer. Add some prawns and bean sprouts, cover and cook for 2 mins. Uncover and cook for another minute, making sure the crêpe is crispy and golden.Step 4
Fold in half and pop in a warm oven while you repeat the process, using 1 tbsp oil to cook each new crêpe.Step 5
Serve with the lettuce leaves, remaining sliced spring onion, herbs and dipping sauce.