4 Serves
100 Mins
In a large mixing bowl, whisk together the rice flour, turmeric powder, and coconut milk until smooth. Let the batter rest for 30 minutes.
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FilipinoVitamin E
4 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
68 µg / 400 µgCalcium
69 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
81 mg / 420 mgPhosphorus
303 mg / 1,250 mgPotassium
570 mg / 4,700 mgSodium
811 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
37 µg / 55 µgFiber
3 g / 28 gSugar
3 g / 50 gSaturated Fat
27 g / 20 gCholesterol
119 mg / 300 mgCaffeine
0 mgNet Carbs
36 gAlcohol
0 g
Heat a non-stick skillet over medium-high heat and add a small amount of cooking oil. Sauté the pork belly and shrimp until cooked through.
Pour a thin layer of batter into the skillet, swirling to coat the bottom. Add a handful of bean sprouts and cover for 2 minutes to steam.
Remove the lid and cook for an additional 3-5 minutes until the edges are crispy and golden brown. Fold the crepe in half and serve immediately.
80
g13
g67
g
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Egyptian