Crackle Crêpes with Shrimp

Ingredients

• 1 quart bean sprouts rinsed
• 0.3 cup coconut milk canned
• 0.3 cup cornstarch 
• 3 servings seasoned fish sauce 
• 2 tablespoons green onion thinly sliced
• 0.5 teaspoon ground turmeric dried
• 0.5 cup rice flour (see notes)
• 1 tablespoon salad oil 
• 6 ounces tiny shrimp shelled rinsed cooked drained

Equipment

• bowl
• frying pan
• oven
• whisk

Directions

1. In a bowl, mix rice flour, cornstarch, and turmeric.
2. Add 1 cup water (see notes) and the coconut milk, and whisk to blend. Stir in green onion.
3. Set a 12-inch nonstick frying pan (about 10 inches across bottom) over high heat. When pan is hot, add 1 teaspoon oil and tilt to coat bottom.
4. Stir rice flour batter to blend.
5. Pour 1/2 cup batter into pan all at once and tilt pan to cover entire bottom evenly.
6. Distribute 1/3 of the bean sprouts and 1/3 of the shrimp evenly over half the crepe. Cook, uncovered, until crepe is browned and crisp on the bottom, 7 to 10 minutes. Fold plain side over filled side, then slide crepe onto an ovenproof plate. Keep warm in a 200 regular or convection oven up to 25 minutes. Repeat to cook 2 more crepes.
7. Add seasoned fish sauce to taste