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Crêpes vietnamiennes salées à la noix de coco et curcuma
Des crêpes vietnamiennes légères parfumées au lait de coco et curcuma, garnies de chou blanc sauté, crevettes, pousses de haricot mungo et servies avec une salade croquante de chou rouge et carottes marinées. Un repas complet et festif pour la Chandeleur.
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Cost Breakdown
Critical Success Points
- • Repos de la pâte à crêpes (2‑3 h au frais)
- • Cuisson du chou blanc jusqu'à tendreté (15 min)
- • Cuisson de la crêpe sans la retourner (2 min + garniture + 2 min + 1 min)
Safety Warnings
- • Manipuler le wok et la poêle très chauds – utiliser des maniques.
- • Faire attention au couteau bien aiguisé lors de la découpe du chou.
- • Les crevettes cuisent rapidement ; ne pas les laisser trop longtemps pour éviter qu'elles deviennent caoutchouteuses.
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