Batter
16oz Rice Flour Bag
24oz Beer
2 TBSP Corn Starch
1 tsp Turmeric Powder
13.5oz Coconut Milk Can
4 Green Onions (Green Part Only and Chopped)
Filling
1 lb Ground Chicken
1 lb Shrimp (Peeled and Deveined)
1 lb Pork Belly
2 cups Beansprouts
1 cup Mung Beans
1 cup Julienne Purple Onions (Thinly Sliced)
2 Garlic Cloves (Minced)
Lettuce Leaves
1 Bundle Mint
1 Bundle Cilantro
1 Bundle Thai Basil Leaves
Perilla Leaves
Combine all the batter ingredients except the green onions. Add green onions right before making the crepes, set aside
Prepare the filling. Soak mung beans in water until soft (Approximately 30 minutes) Drain the beans and set aside
Cut the pork belly into thin strips. Peel and devein the shrimp
In a skillet heat a TBSP of oil, saute the garlic. Cook the ground chicken and add a pinch of salt (make sure there is very little liquid left). Set aside in a bowl
Clean Vegetables and beansprouts
Heat 1 tsp of oil in a 10 inch skillet. Add a few pieces of pork belly, slivers of onions, and a couple of shrimp and stir until lightly brown.
Stir the crepe batter and pour in 2/3 cup of batter into the pan. Tilt and swirl the pan to evenly spread the batter letting it come up the sides of the pan.
Add the mung beans and ground chicken. Cover the skillet with a lid. Cook on a medium high heat for 2-3 minutes or until the crepe is a nice crisp golden brown.
Remove the lid and lower to a medium heat. Once the crepe becomes crispy add in beansprouts, fold your crepe, and plate.
Serve immediately with fresh vegetables and nuoc mam cham sauce.
