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Coconut prawn crepes
Less than 30 minutes
Kitchen friendly view
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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
lime juice, ¼ cup
brown sugar, 1 tablespoon
fish sauce, 2 teaspoons
In a large bowl, whisk combined flours, water and soy milk together. Season to taste. Stir onion and coconut through. Chill 20 minutes.
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.
In a bowl, combine prawns, carrot and herbs.
In a small jug, whisk all ingredients together. Drizzle over salad and toss well.
Top each crepe with a lettuce leaf and pile on prawn salad. Fold over to serve.
To “julienne” is to cut food into short, thin strips.
If preferred, use chicken in place of prawns.
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