Vietnamese Shrimp and Pork Crepes Recipe

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Vietnamese Shrimp and Pork Crepes
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Ingredients
30
Count
Nutrition
524
Calories
Total time
120
Minutes
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Ingredients:

Directions:

  1. Make crêpe batter: Cover dried mung beans with water by 2 inches in a bowl and soak at room temperature, at least 30 minutes. Drain in a sieve, then rinse under cold water until water runs clear.
  2. Purée drained mung beans, coconut milk, and water (6 tablespoons) in a blender (mixture may appear curdled). Add rice flour, sugar, turmeric, and salt and purée until smooth. Transfer to a bowl.
  3. Make dipping sauce: Stir together sauce ingredients until sugar is dissolved.
  4. Make filling: Cut pork across the grain into 1/2-inch-thick slices, then cut slices into 2 1/2- by 1/2-inch strips. Stir together pork, shrimp, fish sauce, and brown sugar.
  5. Mince enough of lower portion of lemongrass stalk to measure 2 teaspoons.
  6. Heat oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then stir-fry onion, mushrooms, lemongrass, garlic, and pepper until mushrooms are golden, about 3 minutes. Make a well in center of mixture and add shrimp and pork and stir-fry until shrimp turns pink, about 3 minutes. Transfer to a clean bowl. (Shrimp and pork will not be cooked through.).
  7. Cook crépes: Put oven rack in middle position and preheat oven to 200°F.
  8. Heat 1 teaspoon oil in cleaned skillet over moderately high heat until hot but not smoking. Stir batter, then pour 1/2 cup into skillet, immediately tilting and rotating skillet to coat bottom. Sprinkle one fourth of fresh bean sprouts over half of crêpe, then stir filling and spoon one fourth of filling evenly on top of bean sprouts. Sprinkle one fourth of scallions on top. Reduce heat to moderately low and cook, covered, until edge of crêpe begins to pull away from side of skillet (check occasionally), about 3 minutes. Reduce heat to low and cook crépe, uncovered, until underside and edge are crisp and golden, 2 to 3 minutes more (lift with a spatula to check underside; shrimp and pork will be fully cooked). Fold crépe over and gently slide onto a large rack on a large baking pan and keep warm in oven. Make 3 more crépes with remaining oil, batter, bean sprouts, filling, and scallions in same manner.
  9. Have each guest tear crépes in half and wrap each half in lettuce, then tuck in herbs. Serve with lime wedges and dipping sauce.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 524.47 Kcal (2196 kJ)
Calories from fat 239.71 Kcal
% Daily Value*
Total Fat 26.63g 41%
Cholesterol 44.22mg 15%
Sodium 2206.49mg 92%
Potassium 785.39mg 17%
Total Carbs 56.6g 19%
Sugars 7.25g 29%
Dietary Fiber 7.19g 29%
Protein 16.5g 33%
Vitamin C 23.4mg 39%
Vitamin A 1mg 33%
Iron 121.9mg 677%
Calcium 129.8mg 13%
Amount Per 100 g
Calories 150.25 Kcal (629 kJ)
Calories from fat 68.67 Kcal
% Daily Value*
Total Fat 7.63g 41%
Cholesterol 12.67mg 15%
Sodium 632.11mg 92%
Potassium 225mg 17%
Total Carbs 16.21g 19%
Sugars 2.08g 29%
Dietary Fiber 2.06g 29%
Protein 4.73g 33%
Vitamin C 6.7mg 39%
Vitamin A 0.3mg 33%
Iron 34.9mg 677%
Calcium 37.2mg 13%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.9
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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