Saigon Crêpes with Shrimp, Bacon and Scallions

  • Servings: MAKES 6 CREPES

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  • 3 strips thickly sliced bacon
  • 3/4 cup rice flour
  • 1/2 teaspoon turmeric
  • Pinch of sugar
  • Salt
  • One 13 1/2-ounce can unsweetened coconut milk
  • 3 tablespoons vegetable oil
  • 1/2 pound medium shrimp—shelled, deveined, halved lengthwise and cut into 1-inch lengths
  • 3 large scallions, thinly sliced
  • Shallot Dipping Sauce

How to make this recipe

  1. In a medium skillet, cook the bacon over moderately high heat until crisp, about 6 minutes. Drain the bacon on paper towels, then coarsely chop it.

  2. In a bowl, whisk the rice flour with the turmeric, sugar and 1/2 teaspoon salt. Whisk in the coconut milk until smooth.

  3. Heat 1/2 tablespoon of oil in an 8-inch nonstick skillet until it shimmers. Scatter one-sixth of the shrimp in the skillet, season with salt and cook over moderately high heat until pink, about 1 minute. Scatter one-sixth each of the scallions and bacon in the skillet and cook for 1 minute. Ladle 1/3 cup of the batter over the shrimp, scallions and bacon, spreading it evenly. Cook until the bottom is golden and crisp, 2 to 3 minutes. Flip the crêpe and cook until golden and crisp on the second side, about 2 minutes longer. Transfer to a plate. Repeat to make 5 more crêpes. Serve the crêpes hot, with the dipping sauce on the side.

Contributed By Photo © David Prince Published July 2000

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