Savory Vietnamese Coconut and Turmeric Crepes

Ingredients

• 250 g Whole rice flour
• 1 teaspoon Turmeric powder
• 1 tablespoon Sugar
• 1 pinch Salt
• 250 ml Coconut milk (Use unsweetened coconut milk)
• 200 ml Water (Room temperature)
• 180 g Carrots (Finely grated)
• 220 g Red cabbage (Thinly sliced)
• 2 tablespoons Rice vinegar
• 1 tablespoon Lemon juice
• 1 tablespoon Gray sesame oil
• 1 teaspoon Sugar (for sauce)
• 1 tablespoon Soy sauce (Light version if possible)
• 1 pinch Espelette pepper
• 5 tablespoons Prepared carrot sauce (Sauce already mixed with grated carrots)
• 630 g White cabbage (Cut into pieces then thinly sliced)
• 2 tablespoons Toasted sesame oil
• 1 medium Onion (Sliced)
• 2 Garlic cloves (Sliced)
• 1 cm Fresh ginger (Finely grated)
• 2 tablespoons Soy sauce (for stir‑fry)
• 1 tablespoon GOC MAM sauce (fish sauce)
• 1 pinch Salt (for stir‑fry)
• 24 Peeled shrimp (About 3 shrimp per crepe)
• 200 g Mung bean sprouts (Distributed on each crepe)
• 4 Salad leaves (To roll the crepe pieces)
• 1 bunch Fresh coriander (Chopped for garnish)
• 4 tablespoons Sweet‑and‑sour sauce (optional)

Instructions

1. Prepare the crepe batter

   In a large bowl, whisk together the rice flour, turmeric, sugar and salt. Make a well in the centre, pour in the coconut milk, whisk, then gradually add the room‑temperature water while whisking until you obtain a smooth, lump‑free batter.

   Time: PT10M

2. Batter rest

   Cover the bowl with plastic wrap and place in the refrigerator for 2 to 3 hours (ideally 2 h 30).

   Time: PT2H30M

   Temperature: 4°C

3. Grate the carrots

   Peel the carrots then grate them very finely using a microplane.

   Time: PT5M

4. Slice the red cabbage

   Cut the red cabbage into thin strips.

   Time: PT5M

5. Prepare the dressing for the raw veg

   In a bowl, combine the rice vinegar, lemon juice, gray sesame oil, sugar, soy sauce and Espelette pepper. Whisk well.

   Time: PT3M

6. Mix sauce and carrots

   Add the 5 tablespoons of prepared carrot sauce to the grated carrots, mix well and refrigerate until serving time.

   Time: PT2M

7. Mix sauce and red cabbage

   Combine the remaining dressing with the sliced red cabbage, cover and refrigerate until serving.

   Time: PT2M

8. Prepare the white cabbage

   Cut the white cabbage into pieces then finely chop with a knife.

   Time: PT5M

9. Sauté aromatics

   Heat the wok over high heat, add toasted sesame oil, then the sliced onions, garlic and grated ginger. Stir‑fry for 3 minutes until the onions are tender.

   Time: PT3M

   Temperature: Very hot

10. Cook the white cabbage

    Add the sliced white cabbage, stir quickly, cover and cook for 15 minutes, stirring occasionally. Add a splash of water if the bottom dries out.

    Time: PT15M

    Temperature: Medium

11. Season the stir‑fry

    Stir in the soy sauce, GOC MAM sauce and salt, mix and continue cooking covered for 8 to 10 minutes, stirring regularly.

    Time: PT9M

    Temperature: Medium

12. Cook the crepes

    Remove the batter from the fridge, whisk to loosen. Heat a non‑stick pan, lightly grease and wipe excess with paper towel. Pour a ladle of batter, swirl quickly to form a very thin crepe. Cover and cook 2 minutes. Add half of the cooked white cabbage, mung bean sprouts and 3 shrimp on one side. Cover again for 2 minutes, then uncover for 1 minute to crisp the crepe. Fold the unfilled side over the filling.

    Time: PT15M

    Temperature: 190°C

13. Plating and serving

    Arrange the crepes on a serving platter, accompany with the marinated red cabbage, pickled carrots, salad leaves and sprinkle with fresh coriander. Offer the sweet‑and‑sour sauce on the side.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

45 g

Fat

12 g

Fiber

6 g