Yellow Rice Crepes with Shrimp Filling

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Yellow Rice Crepes with Shrimp Filling
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 35 min.
Ready in

Healthy, because

Even smarter

The shrimp and chicken in this dish provide lean protein, while the bean sprouts are a good source of protein, vitamin C and folic acid.

This colorful and elegant dish makes a great springtime starter.

Author of this recipe:
How healthy are the main ingredients?
saltTurmericCoconut milksesame oilChicken breast

Ingredients

for
4
For the pancakes
1 ¼ cups
1 teaspoon
1 teaspoon
cup
vegetable oil (for frying)
For the filling
1 tablespoon
1 ⅔ cups
Chicken breasts (sliced into strips)
1.333 cups
Prawn (peeled and deveined)
3 cups
2
scallions (finely sliced into rings)
½ teaspoon

Preparation steps

1.

For the pancakes, whisk the flour with the salt, turmeric, coconut milk and 4 ounces of water to form a batter. Rest for approx. 20 minutes.

2.
Heat around 1 tbsp vegetable oil in a large, non-stick frying pan and add a ladle of batter. Tilt and rotate the pan so that the batter spreads evenly over the base. Fry for approx. 2 minutes, then turn and fry for a further 2 minutes. Fry 4 thin pancakes in this way and keep warm in the oven preheated to its lowest temperature.
3.
Add the sesame oil to the pan and fry the chicken with the prawns for approx. 2 minutes, stirring. Stir in the bean sprouts, spring onions and lime zest. Season with salt and ground black pepper.
4.
Divide the filling between the pancakes, fold up and arrange on plates. Serve with fresh lettuce and a sweet and sour dip if desired.