- 115 g Minced (ground) pork
- 1 Tbsp Nuoc mam
- 2 cloves Garlic, crushed
- 175 g Button (white) mushrooms, finely sliced
- 60 ml Vegetable oil
- 1 Onion, finely sliced
- 1-2 Green or red Thai chilies
- 115 g Shrimps, shelled and deveined
- 225 g Bean sprouts
- 1 small bunch Fresh coriander (cilantro), stalks removed, leaves roughly chopped
- 1/2 teaspoon Salt
- 1/2 teaspoon Ground black pepper
For batter :
- 115 g Rice flour
- 2 tsp Ground turmeric
- 2 tsp Curry powder
- 1 tsp Sugar
- 1/2 tsp Salt
- 300 ml Canned coconut milk
- 4 Spring onions (scallions), trimmed and finely sliced
- To make the batter, beat the rice flour, spices, sugar and salt with the coconut milk and 300 ml water, until smooth and creamy.
- Stir in the spring onions and then leave to stand for 30 minutes.
- In a bowl, mix the pork with the nuoc mam, garlic and seasoning and knead well.
- Lightly saute the sliced mushrooms in 15 ml of the oil and set aside.
- Heat 10 ml of the oil in a wide, heavy, non-stick pan.
- Stir in a quarter of the onion and chili, then add a quarter each of the pork mixture and the shrimps.
- Pour in 150 ml of the batter, swirling the pan so that it spreads over the pork and shrimps right to the edges.
- Pile a quarter of the bean sprouts and mushrooms on one side of the crepe, just in from the middle.
- Reduce the heat and cover the pan for 2-3 minutes, or until the edges pull away from the sides.
- Remove the lid and cook the crepe for another 2 minutes, gently lift up an edge of the crepe with a spatula to see if it’s brown underneath.
- Once, it is nicely browned, scatter some coriander over the empty side of the crepe and fold it over the bean sprouts and mushrooms.
- Slide the crepe on to a plate and keep warm while you make the remaining crepes in the same way.
- Serve with nuoc cham for dipping.