Banh Xeo Vietnamese Crepes

Ingredients: Crepe Batter: 3/4 cup dried yellow mung beans 2 cup fresh or canned coconut milk 1 cup rice flour 1/2 tsp sugar 1/2 tsp salt 1/4 tsp tumeric Accompaniments And Filling: 4 oz pork butt or shoulder, cut into 12 thin slices 12 raw medium shrimp, shelled, deveined and halved lengthwise 1 1/2 tbl nuoc mam (Vietnamese fish sauce) 4 lrg clv garlic, minced 1/4 tsp sugar Freshly ground pepper 2 cup thinly sliced fresh mushrooms 2 cup fresh bean sprouts 1 lrg onion, thinly sliced 3/4 cup vegetable oil

Cooking Instructions: Make the crepe batter: Cover the mung beans with water and soak for 30 minutes. Drain. Set aside 1 cup for the filling. Place the remaining 1/2 cup in a blender with the coconut milk and process to a fine puree. Add the rice flour, sugar, salt and tumeric; blend well. Strain the mixture into a bowl or jar and refrigerate. Steam the reserved mung beans for about 20 minutes, or until tender. Allow to cool. Cover and set aside. Prepare the Nuoc Cham and Vegetable Platter, and set aside. In a bowl, combine the pork and shrimp with the fish sauce, garlic, sugar and black pepper to taste. Cover and refrigerate for 30 minutes. In another bowl, combine the mushrooms, bean sprouts, onion and the cooked mung beans. Divide the mixture into six separate mounds on a tray. Heat 2 tbl sp of the oil in a skillet over high heat. Add the pork and shrimp mixture and stir-fry for 2 minutes, or until the pork loses its pink color and the shrimp turn opaque. Remove to a platter. In a wok or an 8" nonstick omelet pan, heat 2 tbl sp oil over moderately high heat. When the oil is very hot, stir the rice batter well and pour 1/2 cup into the wok. Quickly tilt the wok to spread the mixture into a thin pancake. Scatter 1 mound of the vegetables, 2 slices of pork and 4 pieces of the shrimp on the lower half of the pancake. Reduce the heat to moderate. Cover the pan and cook for about 5 minutes, or until the bottom of the pancake is brown and crispy. Fold the pancake in half and slide it onto a platter. Keep warm in a low oven. Repeat with the remaining oil, batter and filling, making 5 more crepes. To serve, each diner places the rice crepe with some filling on a lettuce leaf with selected herhs from the Vegetable Platter and strands of carrot and daikon from the dipping sauce. The bundle is rolled up, dipped in Nuoc Cham and eaten out of hand.

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