Crispy Rice Flour Crêpes with Caramelised Pork and Bean Sprouts (gf)
Photography by Josh Griggs.
You can add fried tofu, fish or chicken to these tender crêpes. Be generous with the fresh herbs and limes for squeezing over.
Serves: 6
INGREDIENTS
Batter
1 cup rice flour
1 teaspoon ground turmeric
1 tablespoon cornflour
½ teaspoon sea salt
¼ teaspoon caster sugar
½ cup coconut milk
1 cup water
1 spring onion, very thinly sliced
Filling
2 tablespoons vegetable oil
2 spring onions, thinly sliced
2 cloves garlic, crushed
400 grams pork mince
2 tablespoons oyster sauce
2 tablespoons soy sauce
To cook and serve
oil, bean sprouts, Asian herbs, lime wedges, crispy fried shallots, sliced cucumber and chilli jam
METHOD
Batter: Combine all the dry ingredients in a bowl, then whisk in the combined milk and water to make a smooth batter. Stir in the spring onion, then set aside for 20 minutes.
Filling: Heat the oil in large sauté pan until very hot. Add the spring onion, garlic and pork and cook, breaking up with a wooden spoon. Keeping the heat high, add both sauces and cook, stirring occasionally, until the meat is well caramelised and all the liquid has evaporated.
To cook: Heat a nonstick sauté pan (mine was 28cm) with 1 tablespoon of oil and when very hot pour in ½ cup of the batter, swirling to cover the base of the pan. Immediately sprinkle ¼ cup of the pork and a layer of sprouts over one half. Cook for about 3 minutes until the base is golden and the edges are crispy. Fold over and slide on to a serving plate. Keep warm and repeat with the remaining batter and filling.
Serve the crepes with lots of fresh herbs and any or all of the suggested accompaniments. Serves 4.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!