Vietnamese Shrimp & Mung Bean Crepe

Name: Vietnamese Shrimp & Mung Bean Crepe
Cuisine: American
Ingredients: For The Filling:; 1 cup spinach (as you please); 1 cup nappa cabbage (as you please); 1/2 cup mint or shiso (chopped); 1 cup cilantro (chopped); 1 cup sweet onion (chopped); 1 cup water chestnuts (quardered); 2 cups mung beans; 1-2 - pound shrimp or prawns; For The Sauce:; 1/4 cup carrot (grated); 1/4 cup daikon radish (grated); 1/4 cup green onion (chopped); 2-3 serrano peppers (finely diced optional); (optional a few sprinkles of dried pepper flakes); (optional 2 Tbsp kimchi finely chopped or starter kimchi paste); 3 + Tbsp Mirin (rice wine) (like sake less alcohol more sugar); 3 + Tbsp soy sauce; 6 + Tbsp fish sauce; 3 limes (squeezed and scooped of all yummy juce sacks parts); 3 Tbsp warm water; 4 cloves garlic (use less if you want less spicy); Honey to taste (also thickens); For The Crepe Batter:; 1 can unsweetened coconut milk or coconut cream; 2 cups white rice flour mixture; 1/4 cup tapioca starch; 4 cups water; 1/4 cup green onion

Jason Rurpight @cook_18285203

Vietnamese Shrimp & Mung Bean Crepe

Jason Rurpight @cook_18285203

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Ingredients

For The Filling:
1 cupspinach (as you please)
1 cupnappa cabbage (as you please)
1/2 cupmint or shiso (chopped)
1 cupcilantro (chopped)
1 cupsweet onion (chopped)
1 cupwater chestnuts (quardered)
2 cupsmung beans
1-2- pound shrimp or prawns
For The Sauce:
1/4 cupcarrot (grated)
1/4 cupdaikon radish (grated)
1/4 cupgreen onion (chopped)
2-3serrano peppers (finely diced optional)
(optional a few sprinkles of dried pepper flakes)
(optional 2 Tbsp kimchi finely chopped or starter kimchi paste)
3+ Tbsp Mirin (rice wine) (like sake less alcohol more sugar)
3+ Tbsp soy sauce
6+ Tbsp fish sauce
3limes (squeezed and scooped of all yummy juce sacks parts)
3 Tbspwarm water
4 clovesgarlic (use less if you want less spicy)
Honey to taste (also thickens)
For The Crepe Batter:
1 canunsweetened coconut milk or coconut cream
2 cupswhite rice flour mixture
1/4 cuptapioca starch
4 cupswater
1/4 cupgreen onion

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Steps

1

For the batter, mix all ingredients together, mix well and refrigerate. (consistency should be runny batter, looser than waffle or pancake batter)
2

For sauce, mix all ingredients together, should taste tart and sweet with a good solid taste of the sea and a hint of sweet from the honey. Also the rjapanese radish should add to the flavor.
3

Heat up on high, some vegetable oil a extra large stick free pan or wok. Add the batter fry until top of batter starts to bubble turn down to half heat and cover for 5-10 minutes. Check to see bottom crisp has been achieved. Turn down low add shrimp, onion and mung beans. TOP should still be kind of sticky. Cover keep cooking on low untill entire crepe can be manipulated and folded over. Crepe should be very nicly crisp.
4

Once crepe is folded add to plate with extra herbs like the Napa cabbage and shiso and all others in list not mentioned in last step for filling.