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Before you jump to Vietnamese Shrimp & Mung Bean Crepe recipe, you may want to read this short interesting healthy tips about Treats that give You Energy.
Enjoying healthy foods can make all the difference in how we feel. When we eat more healthy snacks and less of the bad ones we usually feel much better. Eating fresh vegetables helps you feel a lot better than eating a portion of pizza. Sometimes it’s difficult to find healthier foods for treats between meals. Finding goodies that really help us feel better and boost our stamina often involves lots of shopping and painstaking reading of labels. There’s nothing like one of these healthy foods when you really need an energy-boosting snack.
Probably the most popular treats is low fat yogurt. Eating yogurt in place of a healthy larger lunch just isn’t a good idea. Low fat yogurt makes a wonderful snack, nevertheless. Along with calcium, it is a good supply of aminoacids and vitamin B. Easily digestible, yogurt can actually help your digestive system work properly depending upon the culture used to produce it. Try including some nutritious nuts to unsweetened low fat yogurt for a healthy snack idea. It’s an excellent method to enjoy a flavorful snack without having too much sugar.
A large selection of easy health snacks is easily obtainable. When you make the decision to be healthy, it’s simple to find exactly what you need to be successful at it.
We hope you got insight from reading it, now let’s go back to vietnamese shrimp & mung bean crepe recipe. To cook vietnamese shrimp & mung bean crepe you only need 29 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Vietnamese Shrimp & Mung Bean Crepe:
- Use For The Filling:
- Use 1 cup spinach (as you please)
- You need 1 cup nappa cabbage (as you please)
- You need 1/2 cup mint or shiso (chopped)
- Use 1 cup cilantro (chopped)
- Take 1 cup sweet onion (chopped)
- You need 1 cup water chestnuts (quardered)
- You need 2 cups mung beans
- Provide 1-2 - pound shrimp or prawns
- Prepare For The Sauce:
- Provide 1/4 cup carrot (grated)
- Provide 1/4 cup daikon radish (grated)
- You need 1/4 cup green onion (chopped)
- Take 2-3 serrano peppers (finely diced optional)
- Use (optional a few sprinkles of dried pepper flakes)
- Provide (optional 2 Tbsp kimchi finely chopped or starter kimchi paste)
- Take 3 + Tbsp Mirin (rice wine) (like sake less alcohol more sugar)
- Take 3 + Tbsp soy sauce
- Take 6 + Tbsp fish sauce
- Provide 3 limes (squeezed and scooped of all yummy juce sacks parts)
- Take 3 Tbsp warm water
- Prepare 4 cloves garlic (use less if you want less spicy)
- Prepare Honey to taste (also thickens)
- Prepare For The Crepe Batter:
- Use 1 can unsweetened coconut milk or coconut cream
- Get 2 cups white rice flour mixture
- Provide 1/4 cup tapioca starch
- Use 4 cups water
- Use 1/4 cup green onion
Instructions to make Vietnamese Shrimp & Mung Bean Crepe:
- For the batter, mix all ingredients together, mix well and refrigerate. (consistency should be runny batter, looser than waffle or pancake batter)
- For sauce, mix all ingredients together, should taste tart and sweet with a good solid taste of the sea and a hint of sweet from the honey. Also the rjapanese radish should add to the flavor.
- Heat up on high, some vegetable oil a extra large stick free pan or wok. Add the batter fry until top of batter starts to bubble turn down to half heat and cover for 5-10 minutes. Check to see bottom crisp has been achieved. Turn down low add shrimp, onion and mung beans. TOP should still be kind of sticky. Cover keep cooking on low untill entire crepe can be manipulated and folded over. Crepe should be very nicly crisp.
- Once crepe is folded add to plate with extra herbs like the Napa cabbage and shiso and all others in list not mentioned in last step for filling.
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