Khao Khieb Pak Mor (Steamed Mixed Veggie Crisps) - cooking recipe

Ingredients

For the filling
100 g bamboo shoots, diced finely
30 g onions, peeled,washed and diced finely
50 g fresh carrots, washed,peeled and chopped finely or shredded
50 g black mushrooms, washed and finely chopped
30 ml white soy sauce (light)
10 g sugar
2 teaspoons oil
white pepper powder
salt
For the crepes
1/2 cup rough tapioca flour
2 tablespoons tapioca flour
1 cup rice flour
1 tablespoon corn oil
1 1/2 cups water
1 teaspoon turmeric powder
For the dipping sauce
1/2 cup black soy sauce (dark)
1/2 cup vinegar
1 -2 whole red chile, chopped finely
1 cup sugar

Preparation

Mix together all the ingredients listed under\"For the crepes\" to make a smooth and lump-free batter.
Cover and set aside.
Then, combine all the ingredients for the dipping sauce in a saucepan.
Bring to a boil.
Cook the sauce, on low flame, stirring constantly, until it thickens.
Set aside.
Now, prepare the filling.
To do so, heat oil in a wok or a deep-frying pan.
Toss in the onions.
Stir-fry until they smell aromatic.
Add the remaining veggies.
Season with soy sauce, salt and white pepper powder.
Mix everything and cook until the mixture gets dry.
Keep aside.
Now, start making the crepes.
For these, pour 1 tablespoons of the prepared batter on a lightly greased stainless steel plate.
Rotate the plate in a circular motion to spread the batter evenly.
Steam the crepe for 3-4 minutes.
Remove and set aside.
Repeat the same method for the remaining crepes.
Place each crepe between a sheet of wax paper to prevent them from sticking together.
To serve, place a little filling in the middle of each crepe and wrap it.
Serve the crepes hot or cold, as you please, with the dipping sauce served separately.
Enjoy!