VIETNAMESE CREPES

      Title: VIETNAMESE CREPES
  Categories: Vietnam, Update
       Yield: 4 Servings
  
       1 ea (12 oz) package Bot Banh
            -Xeo mix (rice flour with
            -tumeric)
       3 c  Water (divided use)
       1 ts Sugar
       1 ea (116 oz) package Orients
            -Delight coconut milk
            -(heavy cream can be
            Substituted) frozen, not
            -canned coconut milk
       4 ea Green onions
       1 lb Lage shrimp (36 - 48 size)
     1/2 lb Lean pork, thinly sliced
       2 ea Yellow onions
            Oil
      16 ea Handfuls fresh bean sprouts
            -(put in microwave for a
            -little while to
            Soften)
       1 ea Head red leaf lettuce
       1 bn Cilantro, basil or mint
            Fish Garlic Sauce
  
   Prepare crepe batter the night before serving.  Thinly slice green
   onions. Place one cup water in small pan on high heat. Thoroughly
   blend the 12 ounce package of bot Banh Xeo mix with the two remaining
   cups water until completely moistened.  Bissolve sugar in boiling cup
   of water and add to batter.  Add coconut milk and green onions and
   mix thoroughly. Refrigerate overnight. The next day, peel and devein
   shrimp. Cut in half lenghtwise. Cut pork in 2" slivers. Cut yellow
   onion into quarters, then in thin slices.  Heat a few drops of oil on
   medium-high heat in a 10" heavy frying pan.  Add 3 slices yellow
   onion and two slices pork. Cook for a few seconds until onion is
   slightly translucent and pork is white. Add 5 shrimp halves and cook
   for 10 seconds. Pour in 1/2 cup batter and quickly tilt pan to form a
   10" circle. Cover one half crepe with one cup bean sprouts. Reduce
   heat to medium. Cook until batter looks solid. Cover partially (if
   you cover completely, water will condense on crepe) and cook one
   minute. Uncover and flip crepe using a spatula. Cook until slightly
   crisp (approximately 1 minute).  Serve immediately to keep warm.
   Serve with fresh cilantro, mint or basil leaves (optional) and large
   leaves of red lettuce. To eat, tear off a piece of crepe, fill with
   cilantro and wrap in lettuce leaf.  Dip in sauce and eat.  Serves 4.
   Nguyan dangSubj: Vietnamese Crepes
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