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.

 

Rice crêpes

2 dl rice flour
1 pinch of salt
4 dl oat milk
2 eggs

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.

Dressing

3 table spoons freshly squeezed lime juice
2 tablespoons fish sauce
2 tablespoons maple syrup
1 table spoon roasted sesame oil
1-2 tablespoons fresh red chili, neatly chopped
1-2 tablespoons 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.

For serving

2 carrots
1 small cucumber
150 g sugar snaps
100 g scallion
½ small red cabbage (or white cabbage)
400 g shrimps, peeled
Bean sprouts
Mint
Cilantro
Thai basil

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 mandolin 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.