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Crepes, Vietnamese style

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A MEAL BY ITSELF Crepes.
A MEAL BY ITSELF Crepes.

KETHARI SRIVANJIAMKETHARI SRIVANJIAM

An easy-to-make dish that's tasty too

Serve this easy-to-make Vietnamese dish cold with cucumber, lettuce, mint leaves, coriander leaves and, of course, fish sauce. Vietnamese crèpePreparation time 30 minutesServes 6 For the filling:
Prawns: 1 kg, shelled, cleaned and minced roughly
Onion: 350 gm, cut fine
Fish sauce: 1 tbsp
Oil (refined oil): 3 tbsp In a deep frying pan, sauté onions. Add prawns and sauté till no more liquid is left. Add fish sauce, cook for three minutes and keep it aside. Allow it to cool.For the batter:
Rice flour: 250 gm
Maida: 300 gm
Water: 250 ml
Oil: 2 tbsp, to smear on the panMake a thin batter with maida, rice flour and water. Keep it aside for an hour.MethodIn a Teflon pan, smear some oil, pour the dough and make thin crèpes. Keep aside. Fill the crèpes with the prawn sauté, roll and serve with greens, lettuce leaves, cucumber and fish sauce.For the fish sauce:
Fish sauce: 2 tbsp
Lemon: juice of one
Sugar: 1 tsp
Red, fresh chilli: 1 or 2*
Garlic: 5 pods*
Water: 2 tbsp
* crush together In a bowl, mix all the ingredients and the fish sauce is ready. To be served with all Vietnamese dishes.

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