200 g rice flour
500 g prawns (shelled, sliced into quarters)
210 g bean sprouts
2 eggs
1 tsp turmeric powder
2 spring onion (chopped)
1 clove garlic (minced)
2 tbsp lime juice
100 g fresh vegetables (lettuce leaves, mint, coriander)
250 ml + 10 tbsp water
2 tbsp sugar
1 + ½ tsp salt
1 tsp white pepper
In a pan on medium-high heat, stir-fry prawns with 1 tsp salt, 1 tsp white pepper and minced garlic for 3-4min, until prawns are fully cooked. Remove from pan and set aside.
Transfer the filled crepe into serving plate and serve with fresh greens and dipping sauce on the side.