Day 45 – Vietnam crepes

Vietnam crepes

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 chopping 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, turmeric 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