Ingredients:
400 g rice flour (14oz)
2 tsp turmeric powder
500 ml water (2 ¼ cup)
250 ml beer (or coconut milk)
3 stalks spring onion chopped
500 g small white shrimp tips and legs trimmed
300 g pork belly thinly sliced
1/2 tsp salt
1.In a large mixing bowl, dissolve the rice flour, turmeric powder and salt in water. Add beer (or coconut milk) and chopped spring onion. Stir well and let the batter rest for 30 minutes.
2.Season the pork belly and shrimp with salt and pepper. Set aside.
3.Heat a heavy- bottom skillet (20cm/8-inch diameter) on medium high heat. Add 1 tsp vegetable oil. Add 2 shrimps and a few pork slices and fry until the shrimps and pork change color on both sides. Ladle some of the batter (about 1/3 cup) and tilt the pan in a circular motion to spread the batter evenly. Cover and fry for 1 minute. Uncover and add some beansprouts, then cover again and fry for another 1 minute. Fold the crepe in half so that the 2 shrimps stay on opposite quarters. Fry for another 1 minute and transfer to a plate. Repeat until you finish the batter. If you can manage 2-3 pans at a time, it’s faster.
4.To serve, use scissors to cut the crepe in half. Take a large piece of lettuce or mustard leaf (rau cai) or softened rice paper, place some herbs and half a crepe on top. Roll it up, dip in the dipping fish sauce and serve.
