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Cool crepes from Vietnam

Try an easy-to-make dish this weekend

A MEAL BY ITSELF Crepes PHOTO: T. SINGARAVELOU

Serve this easy-to-make Vietnamese dish cold with cucumber, lettuce, mint leaves, coriander leaves and, of course, fish sauce.

Vietnamese crèpe

Preparation time 30 minutes

Serves 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 pan

Make a thin batter with maida, rice flour and water. Keep it aside for an hour.

Method

In 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.

KETHARI SRIVANJIAM

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