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4 Serves
70 Mins
28 g
45 g
39 g
In a large mixing bowl, whisk together the rice flour, turmeric powder, and coconut milk until smooth, then let the batter rest.
Ingredients, vitamins, and health benefits
Rice Flour
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Vitamin E
3 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
88 µg / 400 µgCalcium
101 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
112 mg / 420 mgPhosphorus
365 mg / 1,250 mgPotassium
640 mg / 4,700 mgSodium
1096 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
53 µg / 55 µgFiber
3 g / 28 gSugar
4 g / 50 gSaturated Fat
23 g / 20 gCholesterol
138 mg / 300 mgCaffeine
0 mgNet Carbs
42 gAlcohol
0 g
Heat a non-stick skillet over medium-high heat and add a small amount of cooking oil.
Pour a thin layer of batter into the hot skillet, swirling to coat the bottom evenly, and add the shrimp and bean sprouts on top.
Cover the skillet and cook until the edges are crispy and golden, then fold the crepe in half and serve immediately with a drizzle of fish sauce.
Turmeric Powder
Coconut Milk
Cooking Oil
Shrimp
Bean Sprouts
Salt
Black Pepper
Fish Sauce
Vitamin A
56 µg / 900 µgVitamin C
27 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
3 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
88 µg / 400 µgCalcium
101 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
112 mg / 420 mgPhosphorus
365 mg / 1,250 mgPotassium
640 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
4 g / 50 gSaturated Fat
23 g / 20 gCholesterol
138 mg / 300 mgCaffeine
0 mgNet Carbs
5
g17
g13
g
Zinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
53 µg / 55 µgAlcohol
0 g