Vietnamese Crepes

• 20 prawns
• 1 pork chop or equivalent loin cut into small slices, smoked is amazing
• 1 teaspoon fish sauce
• 2 cups mustard greens rabe, lettuce
• 3/4 cup herbs mint, basil, & perilla leaves
• 1/2 cup scallions optional
• 1/2 cup corn optional but delicious
• 150 grams rice flour
• 3 spring onions finely chopped, optional
• 1/2 teaspoon saffron or tumeric
• 180 milliliters coconut milk
• 200 milliliters water
• 1/4 cup fish sauce
• 1/2 cup lime juice
• 3 tablespoons water
• 3 tablespoons sugar honey, sweetener of choice
• 2 dried chilies or fresh, finely chopped
• 2 garlic cloves crushed
• 1 tablespoon rice wine vinegar optional

1. Marinate the prawns and pork loin with the teaspoon of fish sauce & set aside while you make chili sauce & crepe batter for aprox 30 minutes.
2. Combine fish sauce, lime juice, water sugar, chili, & garlic set aside.
3. Mix coconut milk, water, spring onion, water & saffron well. Brown the pork & remove from pan. Heat aprox 1/4 c oil to med-high, pour in crepe mixture while rotating to coat thinly. Sprinkle some corn if using, prawns & pork over pancake. Cook till edges are browned. No flipping only cook 1 side.
4. Transfer to plate, put a handful of greens sprinkle with 1 t chili sauce & fold in half. Let people sprinkle more chili fish sauce as desired (strong stuff).

prawns, pork chop, fish sauce, greens rabe, herbs mint, scallions optional, corn optional but delicious, rice flour, onions, saffron, coconut milk, milliliters water, fish sauce, lime juice, water, sugar honey, chilies, garlic, rice wine vinegar

Taken from www.yummly.com/recipe/Vietnamese-Crepes-1256810 (may not work)