Directions:
- In a bowl, mix rice flour, cornstarch, and turmeric. Add 1 cup water (see notes) and the coconut milk, and whisk to blend. Stir in green onion.
- Set a 12-inch nonstick frying pan (about 10 inches across bottom) over high heat. When pan is hot, add 1 teaspoon oil and tilt to coat bottom.
- Stir rice flour batter to blend. Pour 1/2 cup batter into pan all at once and tilt pan to cover entire bottom evenly.
- Distribute 1/3 of the bean sprouts and 1/3 of the shrimp evenly over half the crepe. Cook, uncovered, until crepe is browned and crisp on the bottom, 7 to 10 minutes. Fold plain side over filled side, then slide crepe onto an ovenproof plate. Keep warm in a 200° regular or convection oven up to 25 minutes. Repeat to cook 2 more crepes. Add seasoned fish sauce to taste
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 860.65 Kcal (3603 kJ) | ||
| Calories from fat | 262.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.14g | 45% | |
|---|---|---|---|
| Cholesterol | 523.38mg | 174% | |
| Sodium | 716.5mg | 30% | |
| Potassium | 570.15mg | 12% | |
| Total Carbs | 109.06g | 36% | |
| Sugars | 9.7g | 39% | |
| Dietary Fiber | 6.91g | 28% | |
| Protein | 47.39g | 95% | |
| Vitamin C | 31.9mg | 53% | |
| Iron | 7.5mg | 42% | |
| Calcium | 229.1mg | 23% | |
| Amount Per 100 g | |||
| Calories | 145.64 Kcal (610 kJ) | ||
| Calories from fat | 44.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.93g | 45% | |
|---|---|---|---|
| Cholesterol | 88.57mg | 174% | |
| Sodium | 121.24mg | 30% | |
| Potassium | 96.48mg | 12% | |
| Total Carbs | 18.45g | 36% | |
| Sugars | 1.64g | 39% | |
| Dietary Fiber | 1.17g | 28% | |
| Protein | 8.02g | 95% | |
| Vitamin C | 5.4mg | 53% | |
| Iron | 1.3mg | 42% | |
| Calcium | 38.8mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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