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Vietnamese Crêpes Edited **

Vietnamese Crispy Shrimp Crêpes

These shrimp crêpes are a fantastic addition to your repertoire! You can find yellow Mung beans in just about any Asian supermarket and even at organic markets such as Whole Foods. The sweetness of the coconut milk pairs wonderfully with the savory meatiness of the shrimp and the fresh, bright greens and herbs! This dish is fantastic at any spring brunch or hot summer night:)
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Course Brunch, Dinner, Lunch
Cuisine Vietnamese
Servings 4 people
Calories 850 kcal

Ingredients
  

Crêpe Batter

  • 2 cups rice flour
  • 1 cup cornstarch
  • 2 teaspoons sugar
  • 1 teaspoon turmeric
  • ½ cup dried Mung beans
  • 1 cup coconut milk
  • 4 cups water boiling
  • Coconut oil

Filling

  • 1 lb shrimp, peeled and deveined
  • 3 tbsp fish sauce
  • 1 lime, juiced
  • 2 tsp brown sugar or palm sugar
  • 4 scallions, thinly sliced
  • 1 yellow or white onion, sliced into half moons
  • 1 cup fresh mung bean sprouts
  • 1 cup mint leaves, torn
  • 1 head Butter lettuce, torn
  • Vegetable oil to coat pan

Dipping Sauce

  • 1 tsp garlic, minced
  • 1 Thai chili, minced
  • ¼ cup organic cane sugar
  • ¼ cup rice vinegar
  • ¼ cup fish sauce
  • 1 cup water

Instructions
 

Crêpe Batter

  • Whisk the rice flour, cornstarch, sugar, and turmeric in a bowl.
  • Place the Mung beans in a bowl with the 4 cups of hot water to rehydrate for about 30 minutes.
  • Drain the beans and puree them in a food processor with coconut milk. Pulse until smooth.
  • Make a well with the dry ingredients, and slowly whisk in the wet mixture.
  • Whisk until smooth and allow the batter to rest and refrigerate for 20-30 minutes.
  • Heat a large sauté pan or crêpe pan over high heat and coat with oil.
  • Pour one ladle of crêpe batter into the pan and immediately swirl it to reach the edges of the pan.
  • Flip the crêpe and continue to cook for 30 seconds. Slide onto a platter and repeat the process with the remaining batter.

Filling

  • Heat a medium sautépan over high heat and coat with oil.
  • Lightly season theshrimp with salt and pepper and cook just until pink, about 2 minutes.
  • Add the fish sauce, brown sugar, scallions, andonion and continue to cook until the onions are translucent about 3 minutes.
  • Place a crêpe on a plate and fill with shrimpvegetables, mint, and lettuce.
  • Serve with dipping sauce.

Dipping Sauce

  • Whisk all ingredients together. Season to tastewith more sugar, chili, and water.

Nutrition

Calories: 850kcalCarbohydrates: 139gProtein: 39gFat: 15gSaturated Fat: 11gCholesterol: 286mgSodium: 3120mgPotassium: 982mgFiber: 10gSugar: 22gVitamin A: 1977IUVitamin C: 26mgCalcium: 301mgIron: 9mg
Keyword crepes recipe, crispy shrimp crepes, savory crepes recipe, Vietnamese Crispy Shrimp Crepes