makes 6 crepes
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
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.
In a bowl, whisk the rice flour with the turmeric, sugar and 1/2 teaspoon salt.
Whisk in the coconut milk until smooth.
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.
courtesy of: Jeff Tunks, "Shopping Secrets of the East," Food & Wine, July 2000:
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