Easiest Way to Prepare Favorite Vietnamese Shrimp & Mung Bean Crepe

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The ingredients needed to make Vietnamese Shrimp & Mung Bean Crepe:

1. Take For The Filling:
2. Take 1 cup spinach (as you please)
3. Get 1 cup nappa cabbage (as you please)
4. Make ready 1/2 cup mint or shiso (chopped)
5. Make ready 1 cup cilantro (chopped)
6. Make ready 1 cup sweet onion (chopped)
7. Get 1 cup water chestnuts (quardered)
8. Prepare 2 cups mung beans
9. Prepare 1-2 - pound shrimp or prawns
10. Take For The Sauce:
11. Get 1/4 cup carrot (grated)
12. Take 1/4 cup daikon radish (grated)
13. Get 1/4 cup green onion (chopped)
14. Take 2-3 serrano peppers (finely diced optional)
15. Take (optional a few sprinkles of dried pepper flakes)
16. Take (optional 2 Tbsp kimchi finely chopped or starter kimchi paste)
17. Prepare 3 + Tbsp Mirin (rice wine) (like sake less alcohol more sugar)
18. Prepare 3 + Tbsp soy sauce
19. Take 6 + Tbsp fish sauce
20. Get 3 limes (squeezed and scooped of all yummy juce sacks parts)
21. Prepare 3 Tbsp warm water
22. Get 4 cloves garlic (use less if you want less spicy)
23. Prepare Honey to taste (also thickens)
24. Get For The Crepe Batter:
25. Take 1 can unsweetened coconut milk or coconut cream
26. Make ready 2 cups white rice flour mixture
27. Make ready 1/4 cup tapioca starch
28. Get 4 cups water
29. Take 1/4 cup green onion

Instructions to make Vietnamese Shrimp & Mung Bean Crepe:

1. For the batter, mix all ingredients together, mix well and refrigerate. (consistency should be runny batter, looser than waffle or pancake batter)
2. For sauce, mix all ingredients together, should taste tart and sweet with a good solid taste of the sea and a hint of sweet from the honey. Also the rjapanese radish should add to the flavor.
3. Heat up on high, some vegetable oil a extra large stick free pan or wok. Add the batter fry until top of batter starts to bubble turn down to half heat and cover for 5-10 minutes. Check to see bottom crisp has been achieved. Turn down low add shrimp, onion and mung beans. TOP should still be kind of sticky. Cover keep cooking on low untill entire crepe can be manipulated and folded over. Crepe should be very nicly crisp.
4. Once crepe is folded add to plate with extra herbs like the Napa cabbage and shiso and all others in list not mentioned in last step for filling.

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