Make plant\u002Dbased recipes from author and teacher Andrea Nguyen\u0027s seventh cookbook, Ever\u002DGreen Vietnamese.
1. Prepare the batterIn a medium bowl, whisk together the rice flour, cornstarch, salt and turmeric. Make a well in the centre, then whisk in the water. Set aside for 1 hour, uncovered, to thicken .Meanwhile, in a second bowl, season the pork with the fish sauce and 1/4 tsp of the salt, 1/4 tsp of the pepper and 1/4 tsp of the sugar. In another bowl, combine the shrimp with the remaining 1/4 tsp each salt, pepper and sugar.
Avoiding the centre line where you’ll later fold the crepe, arrange about 2 tbsp pork and 4 or 5 shrimp chunks onto the crepe. Drizzle with a scant 1 tbsp egg, then scatter a three-finger pinch of green onions on top . Cover and fry for 2 minutes, until the green onions soften. If you feel comfortable about the cooking, you can simultaneously fry the crepes in two or more skillets. The crepes taste best straight from the skillet, but they will stay crunchy and tasty for about 2 hours; if they soften, briefly re-fry to re-crisp. Keep them on the rack until you’re ready to serve.Arrange the crepes on platters along with the lettuce, herbs and peanut-hoisin sauce. Pass around one or two pairs of kitchen scissors for diners to cut their crepes into manageable pieces.
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