Saigon Crepes with Shrimp, Bacon and Scallions

• 3 strips thickly sliced bacon
• 3/4 cup rice flour
• 1/2 teaspoon turmeric
• Pinch of sugar
• Salt
• One 13 1/2-ounce can unsweetened coconut milk
• 3 tablespoons vegetable oil
• 1/2 pound medium shrimpshelled, deveined, halved lengthwise and cut into 1-inch lengths
• 3 large scallions, thinly sliced
• Shallot Dipping Sauce

1. In a medium skillet, cook the bacon over moderately high heat until crisp, about 6 minutes.
2. Drain the bacon on paper towels, then coarsely chop it.
3. In a bowl, whisk the rice flour with the turmeric, sugar and 1/2 teaspoon salt.
4. Whisk in the coconut milk until smooth.
5. Heat 1/2 tablespoon of oil in an 8-inch nonstick skillet until it shimmers.
6. Scatter one-sixth of the shrimp in the skillet, season with salt and cook over moderately high heat until pink, about 1 minute.
7. Scatter one-sixth each of the scallions and bacon in the skillet and cook for 1 minute.
8. Ladle 1/3 cup of the batter over the shrimp, scallions and bacon, spreading it evenly.
9. Cook until the bottom is golden and crisp, 2 to 3 minutes.
10. Flip the crepe and cook until golden and crisp on the second side, about 2 minutes longer.
11. Transfer to a plate.
12. Repeat to make 5 more crepes.
13. Serve the crepes hot, with the dipping sauce on the side.

bacon, rice flour, turmeric, sugar, salt, milk, vegetable oil, lengths, scallions, shallot dipping sauce

Taken from www.foodandwine.com/recipes/saigon-crepes-with-shrimp-bacon-and-scallions (may not work)