Executive Chef and owner of ãn, located in Cary, N.C. says his award-winning dish is inspired by street vendor food found in south east Asian countries and specifically in Vietnam. The French-inspired crepe, which is more crisp than a traditional crepe, can be enjoyed as an appetizer or an entree.
INGREDIENTS
Crepe batter
- 1 c. Rice flour
- 1 c. All purpose flour
- 1 tsp. Turmeric flour
- 2 c. Coconut milk
- 1/4 Sliced scallion
Filling
- 1 lb. Roasted pork loin
- 1 lb. Large shrimp
- 1/2 lb. Sweet onion
- 1 lb. Mung bean sprouts
Sauce
- 1 c. simple syrup
- 1/2 c. Fish sauce
- Juice of two limes
- Fresh chili peppers (optional)
- 2 tsp. Sambal (optional)
Condiments
- 2 heads of Boston lettuce
- 1 Cucumber sliced
- 1 Tomato sliced
- 2 oz. Mint
INSTRUCTIONS
For the Crepe batter:
Combine all flours with coconut milk then add turmeric powder and sliced scallion. Mix well.
For the filling:
With a very hot, non-stick saute pan with vegetable oil, add onion, shrimp, pork. Saute for one minute. Pour 4 oz. crepe batter into the pan evenly to form a thin crepe. Add a good handful of bean sprouts into a center of the crepe. Cover up the pan for approximately 2 minutes to cook the bean sprouts.
For the sauce:
Combine all the ingredients.
To serve, open cover -- the crepe should be evenly browned and crispy. Fold in half and serve immediately with condiments.
