Sep 11, 2009 1
Cambodian Pork Rice Crepes
- 1 cup rice flour
- 2 tbsp milk
- 2 tbsp heavy cream
- 1 egg
- 1 tsp turmeric
- salt
- cracked pepper
- 1/2 cup Asian Fish sauce
- 2 tbsp sugar
- 2 tbsp distilled white vinegar
- 1 jalapeno, sliced thin
- 4 garlic cloves, minced
- 1/2 inch ginger, minced
- canola oil
- 1 lb pork, thinly sliced
- lettuce, sliced in chiffonade
- 1/4 cup roughly chopped cilantro
- 1/4 cup onion, minced
- ground roasted peanuts
- Combine the fish sauce, 1/2 cup water, the sugar, half the jalapeno, half the garlic, the vinegar, and the ginger.
- Set aside.
- Combine the rice flour, milk, cream, egg, turmeric, 1/2 tsp salt, cracked pepper, and 1 cup water. Stir well.
- Heat a wok with a bit of peanut oil and saute the remaining garlic, jalapeno, and the onion for 45 seconds. Add the pork and season with salt and pepper. Saute until cooked. Set aside.
- Heat a cast iron skillet on medium high with a little canola oil. Scoop in about 1/4 cup of the batter, swirling to cover the bottom of the pan. Cook until the edges start to just brown, flip and cook about 15 seconds on the other side.
- Repeat.
- Roll the meat in the crepes. Plate. Serve with the sliced lettuce, peanuts, and cilantro. Spoon on the reserved sauce to taste.
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