Lemongrass and Shrimp Savory Crepes

Instructions

1. 1

   In a large bowl, whisk together rice flour, tapioca starch, water, turmeric powder, salt, and sugar until smooth. Let the batter rest for 15 minutes.

   ~15 min
2. 2

   Finely mince the shrimp. Finely mince the white parts of the lemongrass (discard tough outer layers). Thinly slice the shiitake mushrooms. Finely chop the scallions, separating the white and green parts.

   ~10 min
3. 3

   Heat 1 tablespoon of vegetable oil in a non-stick frying pan over medium-high heat. Add the minced shrimp, minced lemongrass, and the white parts of the scallions. Stir-fry for 2-3 minutes until the shrimp is pink and cooked through.

   ~3 min
4. 4

   Add the sliced shiitake mushrooms to the pan. Cook for another 2 minutes until softened. Season with fish sauce and black pepper. Remove the filling from the pan and set aside.

   ~2 min
5. 5

   Wipe the frying pan clean. Lightly grease the pan with a little vegetable oil. Pour about 1/4 cup of the batter into the hot pan, tilting it to coat the bottom evenly and form a thin crepe. Cook for 1-2 minutes until the edges start to lift.

   ~2 min
6. 6

   Spoon about 1/4 of the shrimp and mushroom filling onto one half of the crepe. Fold the other half of the crepe over the filling to create a half-moon shape. Gently slide the crepe onto a plate.

   ~1 min
7. 7

   Repeat with the remaining batter and filling to make 4 crepes. Garnish with chopped green scallion parts.

   ~10 min