These are sizzling Saigon crepes stuffed with mushrooms, onions, pork and seasoned with turmeric, sugar and curry powder. They are served with traditional Vietnamese dipping sauce made with lime and fish sauce.
Servings: 4
Preparation time: 20 minutes
Ingredients:
- Pork shoulder, 8 oz. cut into bite size pieces
- Asian rice flour, 1 ½ cup
- Bean sprouts, 3 ½ cups
- Bean sprouts, 3 ½ cups
- Curry powder, 1 teaspoon
- Unsweetened coconut milk, ½ cup
- Shiitake mushrooms, 6, sliced
- Salt, ½ teaspoon
- Turmeric, ¼ teaspoon
- Yellow onion, 1/3, silvered
- Sugar, 2 teaspoons
- Vegetable oil, 5 tablespoons, divided
- Green onions, 3, sliced
- Dipping sauce, 1 cup
Method:
- Sieve rice flour in a bowl and add coconut milk, turmeric, salt, green onions, curry powder and salt. Whisk the mixture in water.
- Sauté mushrooms in 1 tablespoon oil and add a little salt. Cook for 10 minutes. Place them over paper towel and keep aside.
- Heat 1tablespoon of oil and sauté onions. Add pork and cook until it’s no longer pink.
- Pour the ¾ cup batter in the center of the pork mixture and spread. Add ¼ bean sprouts, and ½ mushrooms in a row on one side.
- Cover the skillet and cook on medium flame for 2 minutes.
- Uncover and keep the flame low. Cook each side of the crepe for 5 minutes.
- Now fold and make a semi-circle. Dish out and serve.
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