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.
Filling
1/2 onion sliced 1 cup mung sprouts 8-10 prawns (marinaded with salt, pepper, lime juice and coriander) Salt 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!
Radhika Khandelwal is a Chef and Owner at Radish Hospitality Pvt Ltd who has steadily carved a formidable and firm foundation for herself in the zero-waste and biodiversity movements through her restaurant Fig & Maple in New Delhi, India. From the early days of her training as a Chef, Radhika has championed food security through encouraging biodiversity. Her kitchen is well-known for playing host to indigenous Indian ingredients like Black chakhao rice, bok phool from West Bengal, lotus stems, and a wide variety of seasonal greens that are used in her salads.
Passionate for a secure food future and for local, sustainable and seasonal cooking, Khandelwal ensures food is prepared with a zero-waste approach by focusing on root-to-shoot cooking. As an advocate of sustainability and a member of the Chefs’ Manifesto working to fulfil the objectives of SDG2 (Zero Hunger), Khandelwal launched a 45-day long campaign titled “Be a #ZeroWasteHero”. This campaign raised awareness of issues such as hunger, biodiversity, climate change, and food waste.
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