Day 45 – Vietnam crepes

Vietnam crepes

Click on image for full size version
Click on image for full size version
Paste
1 Tsp Black pepper corns
15g Garlic, finely chopped
2 Coriander roots, finely chopped
Preparation
1 Tab Fish sauce
1/2 Tab Palm sugar
1 1/2 Tab White sugar
1 Tsp Salt
100g Prawns, finely chopped
20g Shredded coconut meat
6 Kaffir lime leaves, very finely chopped
1 Tab Shrimp oil
1 Tab Vegetable oil
70g Hard tofu
30g Sweet pickled radish
50g Bean sprouts
1 Spring onion, finely chopped
2 Coriander ‘branches’
1/2 Tab Ground roast peanuts
1/2 Cup Rice vinegar
1/2 Cup White sugar
1 Tsp Salt
1/4 red onion, finely chopped
1/4 Red spur chilli, roughly chopped
Crepe
 1 Cup Rice flour
1 Egg yolk
1/2 Cup Lime stone water
3/4 Cup Coconut cream
1/4 Cup Water
1 Tsp Palm sugar
1/2 Tsp Tumeric powder
1/2 Tsp Salt
  1. In a mortar pound black pepper corns to a powder
  2. Add garlic and coriander root and pound to a paste. Put to one side
  3. On a large chopping board place shredded coconut meal and prawns
  4. With a knife chop the prawns and coconut meat by shopping the mix and, as it spreads out folding the edges in to the centre.  Continue until the mix is very well mixed (image here)
  5. On a high heat put prawn/coconut meat in a wok with shrimp oil, fish sauce, palm sugar, white sugar, salt and white pepper.  Constantly keep moving until the mix is fragrant and brown.
  6. Add kaffir lime leaves and heat briefly. Turn off heat and put to one side
  7. In a wok on a high heat add vegetable oil and add tofu.  Cook until tofu is browned
  8. Add bean sprouts, radish and paste (above).  Quickly combine all ingredients and turn off heat.  Put to one side
  9. In a pot on a medium heat put rice vinegar, white sugar and 1 tsp salt.  Heat until sugar is dissolved and out to one side
  10. Once vinegar/salt/sugar is cool put in a small bowl with red onion and red spur chilli.  Put to one side
  11. To create the crepes; In a bowl whisk rice flour, egg yolk and slowly add lime stone water
  12. Combine coconut cream and water in a jug
  13. Slowly whisk in coconut cream/water into the crepe mix in the bowl
  14. Add palm sugar, tumeric powder and salt and whisk until palm sugar is dissolved.  Put to one side
  15. Heat a wok on a high heat.  Oil wok with 1 tab of vegetable, spread oil over the entire surface and remove any excess oil with kitchen paper
  16. Pour 1/2 cup of crepe mix into wok while turning wok to distribute mix over the surface making a thin coating across the surface without any gaps
  17. Once the edges start to display bubbles use a scrapper to separate them from the wok
  18. Pour a little vegetable oil into the edges Video here
  19. Cook until the crepe starts to brown, put tofu mix, and prawn mix across the centre of the crepe and serve

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