My husband loves these. They look like they have eggs in the batter, but they don't. Makes for a great light supper or brunch item.
- 1⁄2 lb boneless pork loin
- 20 medium shrimp
- 10 fresh cilantro stems
- 10 fresh basil sprigs
- 10 fresh mint sprigs
- 2 cups rice flour
- 1⁄2 cup self-rising flour
- 2 1⁄2 cups water
- 1 cup coconut milk
- 1⁄2 teaspoon curry powder
- 1 teaspoon sugar
- 1⁄2 teaspoon salt
- 1 green onion, chopped
- 1 medium onion, coarsely chopped
- 3 cups bean sprouts
- 5 tablespoons oil
- nuoc cham sauce (1 batch; recipe ID #25375)
- red leaf lettuce
- Place pork loin in a saucepan; cover with water and bring to a boil over medium heat; simmer until cooked through, about 20 minutes.
- Allow pork to cool, then julienne into strips.
- Shell and devein shrimp; slice each one in half lengthwise.
- Rinse herbs and drain; set aside.
- In a mixing bowl, prepare batter by mixing rice flour, self-rising flour, water, coconut milk, curry powder, sugar, salt, and green onion until smooth.
- Divide pork, shrimp, onion, and bean sprouts into 5 separate little piles for easy access during cooking.
- Heat 1 tbsp oil in non-stick frying pan until hot; cook pork shrimp and onion until it starts to sizzle; add 1/2 cup of batter and swirl to cover pan and get batter underneath.
- Place one pile of bean sprouts towards the center of the crepe, then cover the pan tightly.
- Turn the heat down to medium and cook for 2-3 minutes, then uncover and loosen edges of crepe and fold over with a spatula to form an omelette.
- Transfer the crepe to a serving platter.
- Repeat process with rest of batter.
- Do not cover the cooked crepes or stack them (they will lose their crispness- they should remain light and airy).
- To serve, place one crepe on a plate with some lettuce leaves, herbs also with a small bowl of nuoc cham.
- The person cuts a portion of crepe, wraps it in a leaf of lettuce with some herbs, and dips it in the sauce.