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Ingredientes
- 3/4 c. dry yellow mung beans
- 2 c. fresh or possibly canned coconut lowfat milk
- 1 c. rice flour
- 1/2 tsp sugar
- 1/2 tsp salt
- 1/4 tsp tumeric
- 4 ounce pork butt or possibly shoulder, cut into 12 thin slices
- 12 x raw medium shrimp, shelled, deveined and halved lengthwise
- 1 1/2 Tbsp. nuoc mam (Vietnamese fish sauce)
- 4 lrg clv garlic, chopped
- 1/4 tsp sugar Freshly grnd pepper
- 2 c. thinly sliced fresh mushrooms
- 2 c. fresh bean sprouts
- 1 lrg onion, thinly sliced
- 3/4 c. vegetable oil
Direcciones
- Nuoc Cham with Shredded Carrots and Daikon (recipe follows)
- Vegetable Platter (ingredients follow)
- Make the crepe batter:Cover the mung beans with water and soak for 30 min. Drain. Set aside 1 c. for the filling. Place the remaining 1/2 c. in a blender with the coconut lowfat milk and process to a fine puree. Add in the rice flour, sugar, salt and tumeric; blend well. Strain the mix into a bowl or possibly jar and chill.
- Steam the reserved mung beans for about 20 min, or possibly till tender.
- Allow to cold. Cover and set aside.
- Note:The batter can be prepared one day ahead, and the accompaniments assembled just before serving. The crepes can be cooked and stuffed a few hrs ahead, and reheated as needed.The use of coconut lowfat milk in this recipe is traditional of southern Vietnamese specialties.
- Traditionally, the crepe is prepared in a wok, but a good omelet pan is fine too. Remember to stir the rice batter well before each addition to the pan.
- Prepare the Nuoc Cham and Vegetable Platter, and set aside. (See recipes below.)
- In a bowl, combine the pork and shrimp with the fish sauce, garlic, sugar and black pepper to taste. Cover and chill for 30 min.
- In another bowl, combine the mushrooms, bean sprouts, onion and the cooked mung beans. Divide the mix into six separate mounds on a tray.
- Heat 2 tblsp of the oil in a skillet over high heat. Add in the pork and shrimp mix and stir-fry for 2 min, or possibly till the pork loses its pink color and the shrimp turn opaque. Remove to a platter.
- In a wok or possibly an 8" nonstick omelet pan, heat 2 tblsp oil over moderately high heat. When the oil is very warm, stir the rice batter well and pour 1/2 c. into the wok. Quickly tilt the wok to spread the mix into a thin pancake. Scatter 1 mound of the vegetables, 2 slices of pork and 4 pcs of the shrimp on the lower half of the pancake. Reduce the heat to moderate. Cover the pan and cook for about 5 min, or possibly till the bottom of the pancake is brown and crispy. Fold the pancake in half and slide it onto a platter. Keep hot in a low oven. Repeat with the remaining oil, batter and filling, making 5 more crepes.
- To serve, each diner places the rice crepe with some filling on a lettuce leaf with selected herhs from the Vegetable Platter and strands of carrot and daikon from the dipping sauce. The bundle is rolled up, dipped in Nuoc Cham and eaten out of hand.
