Cooking Time: 25 MIN
Serving People: 2 PEOPLE
Ingredients
for Thai Rice Crepes with Tom Yum Filling
- Prawns 120 g.
- BE Tom Yam paste 1 Tbsp.
- Fish sauce 1/2 Tsp.
- Sugar 1/2 Tsp.
- Lime 1 half
- VG oil 1 Tbsp.
- Spring Onion 1 stem.Crepes dough
- Wheat flour 60g.
- Tapioca flour 30g.
- Water 200ml.
- VG oil 1 Tsp.Sauce
- Light soya sauce 2 Tbsp.
- Red chili sauce 1 Tbsp.
How to cook Thai Rice Crepes with Tom Yum Filling
Follow these easy steps to bring authentic Thai flavors to your dishes.
- STEP 1
- In a mixing bowl : add the minced prawns, BE Tom Yam paste, Fish sauce, Sugar and lime juice and stir until all is well combined.
- STEP 2
- Pre heat the pan with vegetable oil and stir fry theprawn filling until cooked though. Add in your sliced the spring onions.
- STEP 3
- To make the crepes, add in a large bowl the wheat flour and tapioca flour. Pour in 200ml of water and a Tbsp of oil mixing as you pour until smooth.
- STEP 4
- Preheat a non-stick pan, pour in a ladle of dough by tilting the pan in all directions to distribute the dough well.
- STEP 5
- While cooking, add a full spoon of the prawn filling and fold the sides of the pancake to close it, then flip to finish cooking. Proceed the same with the remaining batter and filling.
- STEP 6
- Serve the pancakes with a dipping sauce made of Light soya sauce and Hot Red chili sauce.
Chef’s Tip
Imagine the sizzle as prawns dance in the pan with a glaze of Tom Yum, fish sauce, and a spritz of lime.
Master Chef Nooror
Bangkok Sathorn
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