Updated: Apr 25
This recipe is from Ottolenghi. An outstanding recipe that pops with flavor. Summer here we come.
For more recipes from this book click here.
1 1/3 cups rice flour
1/2 teaspoon turmeric
1 3/4 cup canned coconut milk
A bit of oil
Mix all the ingredients into a smooth liquid. The batter should be like a runny pancake mix. Set aside for 1 hour. Make thin crepes, about a small ladle added to a non-stick pan heated to hot, swirl around let cook for about 1-2 minutes till light brown, flip and cook for about 1 minute, remove and set aside to cool on a plate. The outside should be golden and in inside yellow.
5 tablespoons lime juice
2 tablespoons toasted sesame oil
2 tablespoons brown sugar
2 tablespoons rice vinegar
2 tablespoons sweet soy sauce, kecap manis preferred
1/2 teaspoon fresh grated ginger
1 garlic clove crushed
1 spicy red jalapeño diced very fine
Mix everything and set aside for 30 minutes at least. Can be made 1 day ahead.
Lettuce, your choice
Fresh green or red chilies
Others as you wish.
Lay a crepe flat on plate, add vegetables of choice, Drizzle some dressing, wrap or flod in half and enjoy. Makes a mess, but so delicious!