Asparagus Coconut Crepes with Sweet Chili
Ingredients
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Sauce:
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1/4 cup
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honey
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1/4 cup
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light soy sauce
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1/4 cup
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lime juice
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1 clove
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garlic , minced
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1/2 teaspoon
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ginger, grated
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2
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red chilies, finely chopped
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1/4 cup
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salted, roasted peanuts, finely chopped
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Crepes:
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2 large
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eggs
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1-1/2 cups
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coconut milk
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1/2 cup
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chickpea flour
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1 cup
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rice flour
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1 teaspoon
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salt
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1/2 teaspoon
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turmeric powder
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1/2 cup
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water
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Oil
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for cooking
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4
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scallions , finely sliced
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1 bunch
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asparagus, cleaned and trimmed
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12 cooked
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shrimp, cleaned, deveined, shelled and chopped
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Cooking Instructions
In a small mixing bowl, whisk together honey, soy sauce, and lime juice. Stir in garlic, ginger, chilis and chopped peanuts. Set aside.
In a medium mixing bowl, whisk together coconut milk, water, chickpea flour, rice flour, salt and turmeric. Batter should be thin. Add extra water a little at a time to reach crepe batter consistency, if needed.
Using a steaming basket, steam asparagus for 3-5 minutes until tender crisp.
Using a crepe pan or nonstick frying pan over medium heat, brush pan with thin coating of oil. Depending on size of pan, pour about 1/4 cup of batter into the pan, and tilt pan to spread the batter across the cooking surface. Sprinkle with sliced scallion and chopped shrimp before batter is completely set. Cook 2 minutes and flip. Cook additional 1 to 2 minutes until light brown. Remove from heat. Continue in the same manner until all of the batter is cooked.
Divide the steamed asparagus among the crepes. Wrap each bundle of asparagus in hot crepe, and serve immediately with dipping sauce.
Equipment List
