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Crepes 1 1/2 c. organic rice flour dash of turmeric 1/2 c. Henry's Coconut Milk 2 c. cold water 2 tbsp. Henry's Canola Oil, plus extra for cooking 3 tbsp. shredded coconut 1/4 c. green onion, finely diced Mix the ingredients together to form a batter of traditional pancake consistency. Set aside for 10 minutes, to rest. Heat a teaspoon of oil in a nonstick sauté pan. Add a 1/4 cup of batter. Swirling to coat the bottom of the pan. When bubbles appear into batter and the edges begin to brown, flip pancake and cook for 30 seconds. Remove from pan, Fill, with crab salad mixture and drizzle with a little nuoc nam. Crab Salad 2 c. lump crabmeat 1/4 c. cilantro, finely diced 2 tbsp. fresh mint, finely diced 2 tbsp. fresh basil, finely diced 1 tbsp. red onion, finely diced 1 tbsp. rice vinegar 1 tsp. sesame oil 2 tbsp. sesame seeds juice and zest of a lime salt to taste Mix ingredients together. Refrigerate for half hour before serving. Nuoc Nam 2 garlic cloves, minced 1 small shallot, peeled and minced 1 red chile, seeded and minced juice of one lime 4 tbsp. water 2 tbsp. sugar 1 carrot, finely shredded 1/2 c. fish sauce Using a mortar and pestle, mash garlic, shallots, chile and sugar into a paste. Scrape into a mixing bowl. Add the rest of the ingredients and stir until sugar is dissolved. |
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