Live with Chef Vui: Savory Vietnamese Crepes and Dipping Sauce

Savory Vietnamese Crepes and Dipping Sauce

Makes 9 (8- inch crepes)

Dipping Sauce

1/2 cup sugar
1/2 cup fish sauce
1/2 cup lime juice
1 cup warm water
2 tsp garlic minced
2 tsp sambal
2 Thai chili

Add everything into a blender and puree on medium-high.
Strain and discard solids.

Accompaniments

1 head lettuce (red or green leaf) or mustard greens
1 bunch of mint
1 bunch of cilantro

If you have access to a local Asian market, purchase some perilla leaves and fish mint to go with your crepes for a complete experience.

Batter
1 1/4 cup rice flour
1 TBSP tapioca flour
1/4 tsp salt
1.5 tsp turmeric
1/2 cup coconut cream
1 1/4 cup water

Combine everything into a mixing bowl, whisk until well mixed. Let batter sit for 30 minutes or overnight to allow content to relax before use.

Fillings We Love
1/2 cup split mung beans
1/2 tsp salt
2 1/4 cup beans sprouts
1 cup yellow onion, thinly sliced
1 cup king oyster mushrooms, thinly sliced into julienne strips
2 1/4 cup green scallions thinly sliced
1/2 lb raw, de-veined and peeled shrimp, cut in half lengthwise

For the mung beans: cover in cold water and soak overnight in the refrigerator.
Rinse the beans until the water is clear and drain.

Method

Set up a station with the prepped ingredients, batter, and oil on a sheet pan within reach. Set out a serving platter for your crepes.

In an 8-inch nonstick pan add 3/4 TBSP high-heat neutral oil over medium high heat.  Add onions and mushrooms, and stir fry for 30 seconds until lightly golden.

Ladle in 1/4 cup of batter and swirl until evenly distributed. Add a little more if there’s any open air pockets.

Scatter 1 TBSP mung beans evenly on top. Follow with 4 pieces of shrimp halves and 1/4 cup bean sprouts on one half of the crepe. Scatter 1 TBSP of sliced green scallions on the other half. Cover and cook for 3 minutes.

Uncover and let cook for another 2 minutes until golden brown and crisp on the bottom. If the crepe sticks to the bottom, drizzle a small amount of oil around the edges.

Fold the green scallion half over to the other side like an omelette. Slide on to a serving platter and serve immediately. Repeat with the remaining crepe ingredients to make a total of 9 crepes.

To serve, place the platter of greens and herbs, along with the dipping sauce in the center of the table for everyone to share. Take one piece of lettuce or mustard green leaf at a time, add a 5-6 pieces of herbs, tear off some of the crepe, and roll it tightly like a wrap. Dip into your sweet and tangy dipping sauce and enjoy!