Coconut Shrimp Crêpes - cooking recipe

Ingredients

1/4 cup rice flour
2 tbsp cornstarch
1/2 cup low-fat soy milk
2 None green onions, finely sliced
1 tbsp shredded coconut
9 oz cooked shrimp, peeled, halved lengthwise
1 None large carrot, julienned
2 oz bean sprouts, trimmed
2 tbsp fresh mint leaves
1/4 cup fresh cilantro leaves
None None Dressing
1/4 cup lime juice
1 tbsp brown sugar
2 tsp fish sauce
4 None large lettuce leaves

Preparation

In a large bowl, whisk together flour, cornstarch, 1/4 cup ice water and soy milk. Season. Fold in onions and coconut. Chill for 20 mins.
Heat a 7 inch frying pan over high heat. Lightly coat with oil. Pour 1/4 cup crepe batter into pan, swirling to coat. Cook for 3-4 mins, until bottom is golden. Repeat with remaining mixture.
In a bowl, combine shrimp, carrot, bean sprouts and herbs. Whisk together lime juice, brown sugar and fish sauce then toss with salad. Top each crepe with lettuce and shrimp salad. Fold over to enclose filling.