Crispy Turmeric Crepes with Prawns

Need

• The Garlic Prawns

• 4 cloves garlic
• 1 red chilli remove seeds for a milder flavour
• 20 Grams Extra Virgin Olive Oil (EVOO) BUY
• 400 Grams raw prawns
• 20 Grams brandy
• 20 Grams cream BUY
• 1 limes juice
• 1 Tablespoon fish sauce
• salt and pepper to taste

• The Fresh Stuff

• 100 Grams bean shoots
• 1 carrot, julienned into fine strips
• 1 Handful fresh coriander or cilantro leaves

• The Crepes

• 140 Grams rice flour
• 1/2 Teaspoon ground turmeric
• 1 Pinch pink salt flakes BUY
• 130 Grams coconut milk Recipe
• 100 Grams water
• 2 spring onions, sliced thinly
• Extra Virgin Olive Oil (EVOO) as needed, for frying BUY

• The Rest

• Chilli Jam as needed

Do

1  

To make the garlic prawns, place the garlic, chilli and EVOO into the Thermomix, chop 4 sec/speed 6. Add prawns and cook 5 min/Varoma/Reverse/speed soft.

2  

Add the Brandy, cream, lime juice, fish sauce and salt and pepper and cook 2 min/Varoma/Reverse/speed soft. Set aside and keep warm.

3  

In a small bowl, mix together the bean shoots, carrot and coriander leaves. Set aside.

4  

To make the Crispy Crepes, place the rice flour, turmeric, salt, coconut milk and water into the Thermomix bowl and combine 20 sec/speed 4. Add the spring onions and combine with spatula.

5  

Heat a frying pan over medium to high heat. Pour in enough EVOO to cover the base of pan, you want one side of the crepe to almost deep fry.

6  

Pour 1/4 of the batter into the hot oil, swirling to thinly cover the pan. Cook for 3 minutes, or until nice and crispy on the bottom side, then place 1/4 of the prawns (no sauce) over half of the crepe. Top with a little of the bean shoots, carrot and coriander, then fold the pancake over to cover the filling. Slide onto a serving plate.

7  

Repeat with remaining batter and filling, adding oil before each crepe.

8  

Serve with the remaining bean shoots, carrot and coriander leaves. And some chilli jam on the side.