Khao Khieb Pak Mor (steamed Mixed Veggie Crisps)

This awesome crepe delight comes from The Food column by Anjali Vellody titled "Thai's The Way" for the week of January 9-16th'04, Weekend magazine. This is a nice appetiser for a party that will surely stir in happiness and love into it! Enjoy:)

• Ready In: 1 hr 10 mins
• Serves: 3

Ingredients

• For the filling

• 100  g bamboo shoots, diced finely
• 30  g onions, peeled,washed and diced finely
• 50  g fresh carrots, washed,peeled and chopped finely or shredded
• 50  g  black mushrooms, washed and finely chopped
• 30  ml  white soy sauce (light)
• 10  g sugar
• 2  teaspoons  oil
•  white pepper powder
•  salt

• For the crepes

• 1⁄2 cup  rough tapioca flour
• 2  tablespoons tapioca flour
• 1  cup  rice flour
• 1  tablespoon  corn oil
• 1 1⁄2 cups water
• 1  teaspoon turmeric powder

• For the dipping sauce

• 1⁄2 cup black soy sauce (dark)
• 1⁄2 cup vinegar
• 1 -2  whole red chile, chopped finely
• 1  cup sugar

Directions

1. Mix together all the ingredients listed under"For the crepes" to make a smooth and lump-free batter.
2. Cover and set aside.
3. Then, combine all the ingredients for the dipping sauce in a saucepan.
4. Bring to a boil.
5. Cook the sauce, on low flame, stirring constantly, until it thickens.
6. Set aside.
7. Now, prepare the filling.
8. To do so, heat oil in a wok or a deep-frying pan.
9. Toss in the onions.
10. Stir-fry until they smell aromatic.
11. Add the remaining veggies.
12. Season with soy sauce, salt and white pepper powder.
13. Mix everything and cook until the mixture gets dry.
14. Keep aside.
15. Now, start making the crepes.
16. For these, pour 1 tablespoons of the prepared batter on a lightly greased stainless steel plate.
17. Rotate the plate in a circular motion to spread the batter evenly.
18. Steam the crepe for 3-4 minutes.
19. Remove and set aside.
20. Repeat the same method for the remaining crepes.
21. Place each crepe between a sheet of wax paper to prevent them from sticking together.
22. To serve, place a little filling in the middle of each crepe and wrap it.
23. Serve the crepes hot or cold, as you please, with the dipping sauce served separately.
24. Enjoy!