Banh xeo crispy rice and turmeric crêpe with prawns

Ingredients

For 1 serving

• Rice flour50 g
• Coconut milk40 ml
• Turmeric1 teaspoon
• Shrimp100 g
• Bean sprouts70 g
• Spring onions1
• Lettuce60 g
• Mint5 g
• Fish sauce2 teaspoons
• Lime juice1 tablespoon
• Peanut oil2 teaspoons

Contains: nuts, shellfish, fish,

Method

1. Finely chop the spring onion. In a bowl whisk the rice flour with the coconut milk, turmeric, spring onion and 5–6 tablespoons of cold water until smooth and as runny as milk; leave to rest for 10 minutes.
2. Meanwhile peel and dry the prawns, rinse the bean sprouts, wash the lettuce and pick the mint leaves. For the sauce mix the lime juice and fish sauce with 3 tablespoons of water.
3. Heat half the groundnut oil in a large non-stick frying pan over medium-high heat and stir-fry the prawns for 2 minutes, until pink; lift them out.
4. Grease the pan with the remaining oil, stir the batter and pour it in, swirling the pan to make a thin layer; scatter the prawns and bean sprouts over one half, cover and cook for 4 minutes, then uncover and cook 1–2 minutes more, until the edges are crisp and lift away.
5. Fold the crêpe in half with a spatula and slide it onto the plate.
6. Serve with the lettuce and mint to wrap the pieces in and the lime sauce for dipping.