The turmeric dyes the crepes a brilliant yellow, while the pork belly and Alaskan king crab make for the best kind of surf and turf!
- 80 g rice flour
- 20 g plain (all-purpose) flour
- ½ tsp salt
- 1 tsp ground turmeric
- 160 ml coconut cream
- 160 ml chilled soda water
- 1 spring onion, thinly sliced
- 12 mustard lettuce leaves
- 1 handful perilla leaves
- 1 handful mint leaves
- 60 ml (¼ cup) fish sauce
- 60 ml (¼ cup) rice vinegar
- 2 tbsp white sugar
- 125 ml (½ cup water)
- 2 garlic cloves, finely chopped
- 1 red birds eye chilli, finely chopped
- 2 tbsp lime juice
- 50 g dried mung beans, soaked overnight, drained
- 2 tbsp vegetable oil
- 1 tsp chopped garlic
- 200 g boneless Kurobuta pork belly, fat trimmed, thinly sliced
- 250 g cooked Alaskan king crab meat, picked through
- 1 spring onion, thinly sliced
- 50 g bean sprouts
- pinch of salt and ground white pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time: 10 minutes
To make the crepe batter, sift the rice flour and plain flour into a bowl, add the salt and turmeric and mix. Pour the coconut cream and soda water into the bowl and mix well with a whisk to form a smooth batter. Set aside to rest for 10 minutes before use. This makes enough batter for 3 large crepes.
To make the nuoc cham, place the fish sauce, vinegar, sugar and water in a small saucepan over medium heat and stir to combine and dissolve the sugar. Bring the mixture to just below boiling point, then set aside to cool. Stir in the garlic, chilli and lime juice. Makes 1 cup.
To make the filling, line a metal or bamboo steamer with baking paper and punch a few small holes in the paper. Place the mung beans in the steamer and cover with the lid. Set the steamer over a wok or saucepan of rapidly boiling water and steam the beans for 15 minutes or until soft. Remove and set aside.
Meanwhile, place a frying pan over medium heat, add 1 tablespoon of the oil, the garlic and pork and stir-fry for 4 minutes or until the pork is just cooked. Remove from the pan and set aside.
To make the crepe, lightly grease a non-stick 32 cm frying pan over medium heat and sprinkle a third of the spring onion into the pan. Pour about a third of the batter into the middle of the pan, then pick the pan up by the handle and tip it to spread the batter over the entire surface of the pan. Pour the excess back into the original batter -the crepe should be quite thin.
Scatter a third of the mung beans, crab, pork, spring onion and bean sprouts over half of the crepe. Season with a pinch of salt and white pepper. Reduce the heat to low and cook for 6 minutes or until the crepe is crisp and browned. Using a spatula, fold the crepe in half and slide it onto a large plate.
Cut each crepe into 3-4 pieces. To eat, pick up a piece of lettuce, a couple of perilla and mint leaves, place the crepe on the lettuce and herbs and roll it up before dipping in the nuoc cham. Repeat with the remaining batter and filling ingredients.
•The nuoc cham will make more than you need but keeps well in the refrigerator for up 2 weeks.