The Recipe
Vietnamese Shrimp and Pork Crepes
COOK TIME : a few secondsPREP TIME : a few seconds
From Epicurious
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Ingredients
DESCRIPTION
Find the recipe for Vietnamese Shrimp and Pork Crepes and other herb recipes at Epicurious.com
INGREDIENTS
- 1/4 cup Asian fish sauce (preferably Vietnamese )
- 1/4 cup dried peeled yellow split mung beans
- 1 small head green or red leaf lettuce
- 6 tablespoons water
- 1/2 cup loosely packed fresh basil leaves
- 1/4 teaspoon black pepper
- 1/2 cup loosely packed fresh mint leaves
- 4 teaspoons vegetable oil
- Lime wedges
- 6 ounces fresh soybean or mung-bean sprouts (2 1/2 cups), trimmed
- 1/4 teaspoon chopped fresh Thai chile, including seeds, or to taste
- 1/4 pound boneless pork shoulder, trimmed
- 1 cup thinly sliced onion
- 1/2 teaspoon sugar
- 1 1/2 teaspoons sugar
- 1 tablespoon vegetable oil
- 1/4 teaspoon minced garlic
- 1/4 cup chopped scallions
- 3/4 pound medium shrimp in shell (31 to 35 per pound), peeled
- 1/2 cup loosely packed fresh cilantro sprigs
- 1 tablespoon finely chopped garlic
- 1 cup thinly sliced mushrooms
- 1 fresh lemongrass stalk, root end trimmed and 1 or 2 outer leaves discarded
- 1/4 teaspoon turmeric
- 1/4 teaspoon salt
- 1 cup unsweetened coconut milk (from a well-stirred 13 1/2- to 14-ounce can)
- 1/4 cup fresh lime juice
- 2 tablespoons Asian fish sauce
- 1 cup Asian rice flour (not from sweet or glutinous rice)
- 1 teaspoon packed light brown sugar
DIRECTIONS
NUTRITION
Calories | 0 | 0% | |
Cholesterol | 0 | 0% | |
Carbohydrates | 0 | 0% | |
Fat | 0 | 0% | |
Protein | 0 | 0% |
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