A bright savory crepe stuffed full of sweet juicy prawns, crunchy beansprouts, and lettuce, topped with mint and coriander for that refreshing touch.
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
To make the batter, mix the rice flour, turmeric, and ocean salt in an exceedingly giant bowl. Whisk within the coconut milk, ½ cup of water, and spring onions.
Set aside for ten minutes. For the cham, ncou whisks along the ingredients and put aside till able to serve.
Heat a 22cm non-stick cooking pan over medium-high heat. Pour in enough oil to only cowl very cheap of the pan.
Add tierce of the batter, whirling to thinly cowl the pan. Scatter tierce of the chicken, carrot, and bean shoots over the cake. Prime with one or two of sprigs of coriander.
Cook for 3-4 minutes or till the cake is tender and golden on the very cheap facet. Fold the cake over to hide the filling, then slide onto a serving plate and keep heat.
Repeat with remaining batter and filling, adding oil when. Serve with herbs, lettuce, and ncou cham dressing.