1. Whisk batter ingredients together in a medium size bowl until smooth. Adjust consistency using water to achieve a smooth thin batter. Set aside for 1 hour or overnight if possible.

2. Prepare nuoc nam sauce; combine all ingredients in a jar and shake well. Set aside.

3. Heat 2 teaspoons oil in a 30 cm non-stick frying pan over medium-high heat. Add 3 prawns and 50g pork mince. Cook for 2-3 minutes until pork is lightly browned. Add a ladle of batter to the pan, swirling to coat the base of the pan returning any excess batter to the bowl. 

4. Reduce heat to medium-low and place a lid over the pan. Allow the crepe to cook for 3-4 minutes then remove lid and continue to cook crepe for a further 2-3 minutes or until crispy and golden on the base. Scatter half the crepe with ¼ of the bean shoots, mung beans and carrot. Fold lid over crepe to enclose the filling, then slide onto a serving plate. Repeat with remaining batter and filling to make 4 crepes. 

5. To serve, place a ¼ of the lettuce on each plate and top with fresh herbs. Serve with a small bowl of nuoc nam sauce and a wedge of lime. Serve immediately.

Method

1¼ cups rice flour
2 tbsp cornflour
1 tsp turmeric powder
¼ tsp salt
2 spring onions, finely sliced
400ml coconut cream
¼ cup water

4 tsp oil
200g minced pork
16 raw prawns, peeled and cleaned
2 cups bean shoots
½ cup mung beans, cooked (optional)

2 carrots, peeled and finely shredded or julienned
1 bunch Vietnamese mint
1 bunch coriander, washed
1 lime, cut into 6 wedges
1 iceberg lettuce, core removed then cut into quarters

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Nuoc Nam Sauce

½ cup fish sauce
½ cup caster sugar
⅓ cup lime juice
½ cup water
⅓ cup lime juice
2 large cloves garlic, finely chopped 
2 bullseye red chillis, finely chopped

Batter

Recipe