Ingredients

Fish sauce and lime dipping sauce For Table Salad Platter: 2 heads lettuce, washed and leaves separated 2 cups finely julienned, peeled carrots 2 small English (hothouse) cucumbers, peeled and julienned 2 cups loosely packed fresh mint leaves 12 pickled shallots, sliced (optional) For Crepe Batter: 1 cup rice flour 1/2 teaspoon each salt, sugar and ground turmeric 3/4 cup coconut milk 1 1/4 cups water, or as needed 2 green (spring) onions, thinly sliced For Filling: 6 oz boneless and skinless chicken breast or thigh meat 6 oz shrimp, peeled and deveined 3 tablespoons peanut oil 3 large cloves garlic, minced 6 large fresh mushrooms, thinly sliced 1 red bell pepper, seeded, deribbed and thinly sliced 1 lb bean sprouts, blanched for 5 seconds and drained

Description

Crispy Vegetable-Stuffed Crepe, Recipe

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