Sizzling Crepes in Lettuce Leaves with Chili Sauce

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Serves 8 people

Ingredients

For the Crepes

1 ½ cups rice flour
¼ tsp turmeric
2 cups water
1 tsp salt
1 scallion, thinly sliced Vegetable oil

To Wrap and Dip

2 heads romaine or leaf lettuce, cleaned and separated
1 bunch cilantro, leaves and tender sprigs only
1 bunch mint, leaves only
1 bunch Thai basil, leaves only

For the Chili Sauce

2 red chilies, finely minced
1 Tbsp distilled white vinegar
½ cup fish sauce
¼ cup lime juice
2 cloves garlic, minced
½ cup sugar
1 small carrot, julienned with a mandolin
1 ½ cups water

For the Filling

Pork:
1 pound boneless pork country ribs, sliced thinly into ¼”x 2” julienne
1 Tbsp sugar
1 Tbsp fish sauce
1 tsp freshly ground black pepper
2 cloves garlic, minced
1 Tbsp dry sherry
1 Tbsp vegetable oil

Shrimp:
1 pound shrimp, shelled and deveined
1 tsp salt
½ tsp sugar
1 Tbsp dry sherry
1 egg white
2 tsp cornstarch
1 Tbsp vegetable oil

Vegetables:
4 scallions, cut into 2”lengths, and halved
2 ½ cups mung bean sprouts

Special Equipment

whisk
non stick sauté pan
bowls for mixing
dry cup measures
wok
mandolin

Instructions

For the Filling

Pork:
Combine the pork and all of the rest of the ingredients. Let marinate for at least 20 minutes, and up to overnight. Heat a wok until smoking, and add 2 Tbsp vegetable oil. Add pork, and stir fry over high heat until barely cooked. Remove and let cool.

Shrimp:
Combine the shrimp with all of the rest of the ingredients. Let marinate at least 20 minutes. Heat a wok until smoking, and add 2 Tbsp vegetable oil. Add shrimp, and stir fry over high heat, just until the shrimp turn slightly pink. Remove and let cool.

Vegetables:
Combine scallions and mung beans in small bowl. Set aside.

For the Chili Sauce

Combine all of the ingredients to dissolve. Taste for balance. The sauce should be equally sweet, salty, sour, and have a little heat.

For the Crepes

In a large bowl, whisk the rice flour, turmeric, salt, scallion, and water. Let sit for at least 30 minutes, and up to overnight. Have all of the filling ingredients ready and close by. In a non-stick skillet, heat about 1 ½ Tbsp vegetable oil until shimmering. Stir rice flour mixture until it recombines, and pour about 1/3-1/2 cup into the hot skillet. Swirl quickly to distribute the batter evenly. You are trying to make a thin, round pancake. Cover pan, and cook over medium high heat until edges are browned and curl slightly. Turn crepe over, and fill ½ with a little of the bean sprouts, scallions, cooked pork strips, and cooked shrimp. Fold crepe over in half, and remove from pan. Repeat with remaining batter and filling