Asian crêpes with shrimps and spicy thai dressing
This delicious recipe is developed for GastroMax by Sonja Dahlgren from the popular food blog, Dagmar's Kitchen
2 dl rice flour
1 pinch of salt
4 dl oat milk
Coconut oil for the frying pan
Blend rice flour and salt in a bowl. Add the milk and whisk together until the mix is smooth and free from lumps. Add the eggs and whisk gently.
Fry the crêpes in coconut oil at medium heat. Place them on a plate covered with a towel so they keep soft and nice until serving.
3 table spoons freshly squeezed lime juice
2 table spoons fish sauce
2 table spoons maple syrup
1 table spoon roasted sesame oil
1-2 table spoons fresh red chili, neatly chopped
1-2 table spoons fresh ginger, neatly chopped
1 clove of garlic, neatly chopped
Whisk together all the ingredients and let it rest for a while. The tastes will then be brought out in intensity in a better way. The amount of chili and ginger can be adjusted according to your wishes.
1 small cucumber
150 g sugar snaps
100 g scallion
½ small red cabbage (or white cabbage)
400 g shrimps, peeled
1) Peel the carrots and cucumber. Take out the seeds of the cucumber. Cut the carrots, the cucumber and the sugar snaps in very thin slices (julienne). Tend and shred the scallion nicely. Shred the cabbage into thin slices with a mandoline or a sharp knife. Peel the shrimps.
2) Fill the rice crêpes with the delicious stuffing and dip them into the dressing. This kind of finger foods is very nice, and is nice to serve in the middle of the table so that the guests can make their own crêpes.