Vietnamese Shrimp & Mung Bean Crepe
Vietnamese Shrimp & Mung Bean Crepe

Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, vietnamese shrimp & mung bean crepe. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

This Vietnamese Easy Garlic Shrimp is a total crowd pleaser to make all year round. Healthy and easy Paleo shrimp recipe packs with loads of flavor. Vietnamese Easy Garlic Shrimp With Big Flavors! This simple Vietnamese shrimp recipe combines all the yummy flavors of the Southeast Asian part of the world into one package: The shrimp are salty, sweet, savory and spicy all at once.

Vietnamese Shrimp & Mung Bean Crepe is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Vietnamese Shrimp & Mung Bean Crepe is something that I have loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can have vietnamese shrimp & mung bean crepe using 29 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Vietnamese Shrimp & Mung Bean Crepe:
  1. Take For The Filling:
  2. Prepare 1 cup spinach (as you please)
  3. Prepare 1 cup nappa cabbage (as you please)
  4. Take 1/2 cup mint or shiso (chopped)
  5. Make ready 1 cup cilantro (chopped)
  6. Prepare 1 cup sweet onion (chopped)
  7. Take 1 cup water chestnuts (quardered)
  8. Make ready 2 cups mung beans
  9. Get 1-2 - pound shrimp or prawns
  10. Take For The Sauce:
  11. Take 1/4 cup carrot (grated)
  12. Prepare 1/4 cup daikon radish (grated)
  13. Take 1/4 cup green onion (chopped)
  14. Prepare 2-3 serrano peppers (finely diced optional)
  15. Prepare (optional a few sprinkles of dried pepper flakes)
  16. Prepare (optional 2 Tbsp kimchi finely chopped or starter kimchi paste)
  17. Take 3 + Tbsp Mirin (rice wine) (like sake less alcohol more sugar)
  18. Make ready 3 + Tbsp soy sauce
  19. Make ready 6 + Tbsp fish sauce
  20. Take 3 limes (squeezed and scooped of all yummy juce sacks parts)
  21. Make ready 3 Tbsp warm water
  22. Get 4 cloves garlic (use less if you want less spicy)
  23. Prepare Honey to taste (also thickens)
  24. Take For The Crepe Batter:
  25. Make ready 1 can unsweetened coconut milk or coconut cream
  26. Get 2 cups white rice flour mixture
  27. Prepare 1/4 cup tapioca starch
  28. Get 4 cups water
  29. Take 1/4 cup green onion

Vietnamese Caramelized Shrimp, or Tom Rim, is a quick and easy side dish in a traditional Vietnamese home-cooked meal. It's a very simple dish of sweet and savory shrimp that goes wonderfully with steamed white rice. You can choose to cook this dish with a bit of sauce or vaporize the sauce completely to allow the caramelization to really adhere to the shrimp. I prefer the latter as I think it.

Steps to make Vietnamese Shrimp & Mung Bean Crepe:
  1. For the batter, mix all ingredients together, mix well and refrigerate. (consistency should be runny batter, looser than waffle or pancake batter)
  2. 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.
  3. 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.
  4. 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.

You can choose to cook this dish with a bit of sauce or vaporize the sauce completely to allow the caramelization to really adhere to the shrimp. I prefer the latter as I think it. It was one of the most delicious shrimp dishes ever and the taste was rich and intense—sweet, salty, savory, and extremely umami. I came home and did some research on my cookbooks and the internet for the recipe but I was undecided. And then David of Houston Wok came to my rescue and shared his Vietnamese caramel shrimp or tom rim recipe with me.

So that’s going to wrap this up for this special food vietnamese shrimp & mung bean crepe recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!