Coconut Shrimp CrêPes

• 1/4 cup rice flour
• 2 tablespoons cornstarch
• 1/2 cup low fat soy milk
• 2 green onions finely sliced
• 1 tablespoon shredded coconut
• 9 ounces cooked shrimp peeled, halved lengthwise
• 1 large carrot julienned
• 2 ounces bean sprouts trimmed
• 2 tablespoons fresh mint leaves
• 1/4 cup cilantro leaves fresh
• dressing
• 1/4 cup lime juice
• 1 tablespoon brown sugar
• 2 teaspoons fish sauce
• 4 lettuce leaves large

1. In a large bowl, whisk together flour, cornstarch, 1/4 cup ice water and soy milk. Season. Fold in onions and coconut. Chill for 20 mins.
2. Heat a 7 inch frying pan over high heat. Lightly coat with oil. Pour 1/4 cup crepe batter into pan, swirling to coat. Cook for 3-4 mins, until bottom is golden. Repeat with remaining mixture.
3. In a bowl, combine shrimp, carrot, bean sprouts and herbs. Whisk together lime juice, brown sugar and fish sauce then toss with salad. Top each crepe with lettuce and shrimp salad. Fold over to enclose filling.

rice flour, cornstarch, soy milk, green onions, coconut, shrimp, carrot, mint leaves, cilantro, dressing, lime juice, brown sugar, fish sauce

Taken from www.yummly.com/recipe/Coconut-Shrimp-Crepes-1398735 (may not work)