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Hot Entrees

Vietnamese Crepes With Pork, Prawns and Noodles

Serves 6 Print Recipe


Vietnamese Crepes With Pork, Prawns and Noodles
  • 4 tablespoons of Todd River Dust (Mild Sweet Chilli Sauce SHU 3,200)
  • 1 1/2 cups (265 g) rice flour
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon ground turmeric
  • 1 cup (250 ml) coconut milk
  • 3 teaspoons peanut oil
  • Lime wedges, to serve


  • 1 tablespoon fish sauce
  • 2 tablespoons lime juice
  • 1tablespoon caster sugar
  • 4 tablespoons Todd River Dust (Mild Sweet Chilli Sauce)


  • 1 carrot, coarsely grated
  • 120 g iceberg lettuce, shredded
  • 1 Lebanese cucumber, julienned
  • 100 g bean sprouts
  • 20 g fresh mint
  • 30 g fresh coriander leaves


  • 75 g mung bean vermicelli, broken
  • 1 tablespoon peanut oil
  • 1 large onion, thinly sliced
  • 6 cloves garlic, crushed
  • 200 g lean pork fillet, minced
  • 250 g raw medium prawns, peeled, de-veined and chopped
  • 1 small red capsicum, thinly sliced
  • 75 g button mushrooms, thinly sliced
  • 1 tablespoon light soy sauce
  • 1/4 teaspoon ground white pepper
  • 4 spring onions, thinly sliced


    1 To make the crepe batter, blend the rice flour, baking powder, sugar, tumeric, coconut milk, 1/2 teaspoon salt and 1 cup (250 ml) water in a blender to a smooth batter. Cover and leave in a warm place for 2-3 hours

    2 Mix together all the dipping sauce ingredients in a small bowl.

    3 Toss all the salad ingredients together in a bowl.

    4 To make the filling, soak the vermicelli in boiling water for 3-4 minutes, or until soft. Drain. Heat the wok over high heat, add the oil and swirl to coat. Add the onion and cook for 2 minutes, then the garlic, cooking for a further 30 seconds. Add the pork and cook for 2 minutes, or until browned. Stir in the prawns, capsicum and mushrooms and cook until the prawns change colour. Stir in the noodles, soy sauce, white pepper and spring onion until combined.

    5 To make the crepes whisk the batter until smooth. Heat 1/2 teaspoon of the oil in a 30 cm non-stick frying pan. Pour 1/3 cup of the batter in the centre of the pan, and swirl to spread to the edges. Cook over medium heat for 1-2 minutes, or until golden and crispy. Turn and repeat on the other side. Repeat with the remaining oil and batter to make 6 crepes in total.

    6 To assemble, place a portion of the filling on half a crepe, folding the other side on top. Repeat with the remaining crepes and filling. Serve with the sauce, salad and lime.