1 cup rice flour
1 cup coconut milk
1 cup water
Salt to taste
1/2 tsp turmeric powder
2 spring onions chopped

Mix all the ingredients into a smooth thin batter and rest it for 30 mins

Dipping sauce

1/2 cup warm water
1 tbsp sugar
2 minced red chillies
1 tbsp chopped garlic
1/4 cup fish sauce

Mix all the ingredients together and let stand.


1/2 onion sliced
1 cup mung sprouts
8-10 prawns (marinaded with salt, pepper, lime juice and coriander)
Coriander sprigs
Mint leaves
Seasons greens
Grapefruit/orange/any citrus of your choice

Sauté onions only till translucent
Add mung sprouts – cook till the water evaporates
Add prawns and cook for 3-4 mins
Add salt
Transfer into a bowl
Add torn coriander sprigs, mint, greens and grapefruit
You can also add 1-2 tbsps of the dipping sauce

To assemble

Make the crepes by pouring the batter into a non stick pan
Wait for tiny bubbles to form and add the filling on one half
Fold & serve!

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