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    Rice-flour crepes

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    Rice-flour crepes

    Also known as sizzling Saigon crepes. A deft hand is required to swirl the batter around the hot pan, but the resulting crispy texture is worth the trouble.

    • Preparation time: 20 minutes, plus 30 minutes resting
    • Cooking time: 7 minutes
    • Total time: 27 minutes 30 minutes

    Makes: Makes 6 Large crepes


    • 200g Rice flour
    • ½ tsp Ground turmeric
    • 160ml Coconut milk
    • 2 Salad onions, finely sliced
    • 12 tbsp Groundnut oil
    • ½ Onion, sliced
    • 250g Chicken thighs, deboned, chopped
    • 150g Raw prawns
    • 100g Button mushrooms, sliced
    • 1 Round lettuce
    • 20g Mint leaves
    • 1 portion Nuoc cham (search our site for recipe)


    1. Put the flour and turmeric in a jug with a pinch of salt. Whisk in 250ml water and the coconut milk. Add the salad onions; rest for 30 minutes. Stir well before use.
    2. Make one crepe at a time, using a share of the filling in each. Heat 2 tbsp oil in a large frying pan; add onion, chicken and prawns. Season; stir-fry for 1 minute.
    3. On a high heat, add a ladleful of batter; gently swirl the pan. Put mushrooms and beansprouts to one side of the crepe. Reduce the heat slightly; cover the pan for 4 minutes. Uncover and loosen the edges; cook on low for 2 minutes. Fold to cover the veg; put on a warm plate.
    4. Cut a piece off and wrap in a lettuce leaf with mint leaves; dip in nuoc cham.

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    Notes on ingredients

    Try searching Waitrose recipes for "nuoc cham", a fantastic Vietnamese dipping sauce, which complements this dish wonderfully.


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