Crispy rice flour crepes with chicken scallops and prawn filling

ok so after 5 attempts at producing the perfect crepe, this is what I came up with. I will have to admit it does take a little practice to get the crepe right but you'll love it!

Will serve 4 people, makes 8 15 cm diameter crepes .

Calories per serve as presented in picture is 316

Ingredients:

RICE FLOUR CREPE

100g rice flour

25 g plain flour

1/2 tsp salt

1 tsp ground tumeric

80ml coconut milk

220ml cold mineral water

CHICKEN PRAWN AND SCALLOP FILLING

100 g chicken mince
50g scallops with roe

50g tiger prawns shelled and deveined

1 clove garlic
handful of bean shoots

pinch of salt and white pepper

olive oil spray

1 spring onion

8-10butter lettuce leaves

1 handful perilla leaves

1 handful mint leaves

200 ml of dipping sauce

DIPPING SAUCE

3 tbs fish sauce

3 tablespoon rice vincegar

2 tbs sugar

3 cloves of garlic

1 burdseye chilli

2 tbs lime juice

125ml water

METHOD

Sift rice flour and plain flour into a bowl and add salt an tumeric, mix well to combine. Pour in coconut cream and mineral water and mix well. let mixture stand for at least 10 minutes before using.

To make filling, heat pan and spray with olive oil spray, add garlic, sautee and then add chicken scallops and prawns, stir until cooked. Add bean shoots to soften. Remove from heat, drain liquid and place mixture into a bowl.

heat pan, spray generously with olive oil spray to coat pan, add spring onions and pour a thin kayer of batter onto pan, remove excess. Add mixture to half of crepe and lower heat, allow for crepe to cook and edges to crispen , then fold over and slide onto plate. Serve with lettuce, perilla and mint leaves with a small bowl of dipping sauce

to make dipping sauce, in a saucepan add, fish sauce, water and vinegar, allow sugar to dissolve without boiling. Once dissolved remove from heat and let cool. To serve add add garlic chilli and lime juice.

Let me know how you go!