Vietnamese Seafood Crepe

This is a dish we have loved for years and I remember fondly encountering it when travelling around Vietnam.

The key is the batter which is made by soaking yellow mung beans in coconut milk until soft then pureei

ng it with rice flour. The resulting batter can then fried into an amazingly thin but delicate and crisp crepe which is both toothsome yet yielding.

The seafood version is what I usually encountered in Southeast Asia so I like to continue that style. I diced up some shrimp and sauteed them with thai chillis, garlic, ginger and then added maitaki mushrooms, water cress and then bean sprouts at the end. Diced green onions are added and then stuffed into a freshly seared crepe and topped with more green onions. The heat wasn't enough from the chilis so we added a couple splashed of Sriracha sauce and then it was perfect, resulting in this yummy food carnage.