Crispy Vietnamese Crêpes With Shrimp Pork And Bean Sprouts
Ingredients
- 1/2 cup dried mung beans
- 1 cup unsweetened coconut milk, stirred before using
- 2 cups white rice flour
- 1 cup cornstarch
- 4 cups water
- 2 scallions, thinly sliced
- 1 1/2 teaspoons turmeric
- Salt
- Vegetable oil
- 3/4 pound boneless pork loin, cut into 1/4-inch-thick slices
- 3/4 pound medium shrimp—shelled, deveined and halved lengthwise
- 1 medium white onion, halved lengthwise and thinly sliced
- 3 cups bean sprouts
- Red leaf lettuce and mint leaves, for serving
- Sweet and Spicy Vietnamese Dipping Sauce
Instructions
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