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½ cup (3½ oz/105 g) dried yellow mung
beans
1½ cups (12 fl oz/375 ml) coconut milk
¾ cup (4 oz/125 g) rice flour
2½ teaspoons sugar
½ teaspoon each salt and ground turmeric
1 lb (500 g) shrimps, peeled and
de-veined
2½ tablespoons fish sauce
3 cloves garlic, peeled and minced
¼ teaspoon ground black pepper
1 large yellow onion
10 fresh button mushrooms
5 tablespoons (3 fl oz/80 ml) canola
oil, or as needed
2 cups (2 oz/60 g) mung bean sprouts
1 head red-leaf lettuce, leaves
separated
½ cup (½ oz/15 g) each fresh mint
sprigs,
fresh cilantro (fresh coriander)
sprigs, and fresh Thai basil leaves
Nuoc Cham (Vietnamese Dressing)
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Method:
Soak mung beans. In a blender,
combine the soaked beans and coconut milk. Purée until smooth.
Add the rice flour, 1½ teaspoons of the sugar, the salt, and the
turmeric. Process until well mixed. Pour the mung bean
batter through a fine-mesh sieve placed over a bowl, cover, and
refrigerate until ready to use. In a bowl, combine the shrimp,
fish sauce, garlic, remaining 1 teaspoon sugar, and pepper, stir well,
and let stand for 30 minutes. Thinly slice the onion.
Remove the stems from the mushrooms and thinly slice the caps.
In a large sauté pan over high heat, heat 2 tablespoons of the canola
oil. Add the onion and sauté until light golden brown, 4-5
minutes. Add the mushrooms and sauté until they begin to wilt,
about 5 minutes. Transfer to a bowl and add the bean sprouts to
the bowl. Wipe the pan with paper towels, return it to high
heat, and heat 1 tablespoon canola oil. Add the shrimp and their
marinade and sauté until they turn opaque and are cooked through,
about 5 minutes. Add to the mushroom mixture. In a
nonstick 10-inch (25-cm) frying pan over medium heat, heat 2
tablespoons canola oil. When the oil is hot, pour in ¼ cup (2 fl
oz/60 ml) batter and quickly swirl to cover the pan bottom evenly.
Cook until crisp and brown at the edges and set in the middle, 5-7
minutes. Remove from the heat and, using a wide spatula, slide
the crepe, crisp side down, onto a platter. Spread 3 heaping
tablespoons of the mushroom mixture onto half of the crepe.
Carefully fold the crepe over the filling. Repeat to make 3 or 4
more crepes, adding more oil to the pan if needed and evenly
distributing the shrimp among the crepes. Arrange the lettuce
and herbs on plates. The crepes are cut in half, and diners wrap
each half with lettuce, garnish with fresh herbs, and drizzle with
Nuoc Cham.
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