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Coconut prawn crepes

Coconut prawn crepes

Ingredients

  • rice flour, 1¼ cups
  • wheat-free cornflour, 2 tablespoons
  • iced water, 1¼ cups
  • low-fat soy milk, ½ cup
  • green onions, 2, finely sliced
  • desiccated coconut, 1 tablespoon
  • cooked prawns, 250g, peeled, halved lengthways
  • carrot, 1 large, julienned
  • bean sprouts, 1½ cups, trimmed
  • mint and coriander leaves, ½ cup each
  • butter lettuce, 1 small, leaves separated,
  • torn if large
  • DRESSING
  • lime juice, ¼ cup
  • brown sugar, 1 tablespoon
  • fish sauce, 2 teaspoons

Preparation method

  1. In a large bowl, whisk combined flours, water and soy milk together. Season to taste. Stir onion and coconut through. Chill 20 minutes.

  2. Heat an 18cm frying pan on high. Spray with oil. Pour quarter-cupfuls of mixture into pan, swirling to coat. Cook 3-4 minutes, until underside is golden. Repeat with remaining mixture.

  3. In a bowl, combine prawns, carrot and herbs.

  4. DRESSING: In a small jug, whisk all ingredients together. Drizzle over salad and toss well.

  5. Top each crepe with a lettuce leaf and pile on prawn salad. Fold over to serve.



TOP TIP
  • To “julienne” is to cut food into short, thin strips.
  • If preferred, use chicken in place of prawns.

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