Prawn Crepes Recipe
Philippines Recipes

Ingredients

5
375 ml (12 fl oz/11/2 cups)
2 tbsp
60 g (2 oz/1/2 cup)
60 g (2 oz/1/2 cup)

Filling:

1 tbsp
500 g (1 lb)
300 g (92/3 oz)

90 g (3 oz/1 cup)
80 g (22/3 oz/1/2 cup)
1/2
30 g (1 oz) 

eggs
water
oil
corn flour
plain flour

oil
raw prawns, peeled and de-veined
canned or bottled bamboo shoots,
cut into matchsticks
bean sprouts
peanuts, roasted and roughly chopped
lettuce, shredded
fresh coriander leaves
 

Method:
 

1. Beat the eggs, water and oil in a bowl until combined. Whisk in the corn flour and plain flour and beat until smooth. Cover and allow the batter to rest for 20 minutes.

2. Brush a small non-stick frying pan or crepe pan with oil and heat over low heat. Add 2 tbsp of the batter and swirl the pan to ensure the base has a very thin covering; pour any excess batter back into the bowl. Cook the crepe for 2 minutes or until lightly golden. Turn and cook the other side for 2 minutes. Repeat with the remaining batter.

3. To make filling : Heat the oil in a non-stick pan, add the prawns (cut in half, lengthways, if large) and cook over medium heat for 5 minutes or until bright pink. have the other filling ingredients ready to use - set them out on plates or a board.

4. Top each crepe with a little shredded lettuce, a few coriander leaves, prawns, bamboo shoots, sprouts and peanuts, fold in the sides and roll up to enclose the mixture.

Serve 4-6

Tips: Wrap the cooked filling in soft-leaved lettuce leaves instead of crepes.