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Thai Rice Crepes With Tom Yum Filling
Thai Rice Crepes With Tom Yum Filling
COOKING TIME: 25 MIN
SERVING: 25 MIN
2024-06-13
Ingredients
Prawns 120 g.
BE Tom Yam paste 1 Tbsp.
Fish sauce 1/2 Tsp.
Sugar 1/2 Tsp.
Lime 1 half
VG oil 1 Tbsp.
Spring Onion 1 stem.
Wheat flour 60g.
Tapioca flour 30g.
Water 200ml.
VG oil 1 Tsp.
Light soya sauce 2 Tbsp.
Red chili sauce 1 Tbsp.
Cooking Steps
STEP 1
In a mixing bowl : add the minced prawns, BE Tom Yam paste, Fish sauce, Sugar and lime juice and stir until all is well combined.
STEP 2
Pre heat the pan with vegetable oil and stir fry theprawn filling until cooked though. Add in your sliced the spring onions.
STEP 3
To make the crepes, add in a large bowl the wheat flour and tapioca flour. Pour in 200ml of water and a Tbsp of oil mixing as you pour until smooth.
STEP 4
Preheat a non-stick pan, pour in a ladle of dough by tilting the pan in all directions to distribute the dough well.
STEP 5
While cooking, add a full spoon of the prawn filling and fold the sides of the pancake to close it, then flip to finish cooking. Proceed the same with the remaining batter and filling.
STEP 6
Serve the pancakes with a dipping sauce made of Light soya sauce and Hot Red chili sauce.
Chef S Tip
Imagine the sizzle as prawns dance in the pan with a glaze of Tom Yum, fish sauce, and a spritz of lime.
