Crispy Vietnamese Crepes With Shrimp, Pork And Bean Sprouts

In a small bowl, soak the dried mung beans in warm water until they are softened, about 30 minutes. Drain the beans and transfer them to a blender. Add the coconut milk and puree until very smooth.

Transfer the mung-bean puree to a large bowl and whisk in the white rice flour, cornstarch, water, scallions and turmeric, and season lightly with salt. Let the crepe batter rest for at least 20 minutes or refrigerate overnight.

Heat 1 teaspoon of vegetable oil in a 10-inch nonstick skillet. Add a few slices of pork, a couple of shrimp and a few slivers of white onion and cook for 30 seconds.

Stir the crepe batter and pour 2/3 cup of it into the pan; tilt and swirl the pan to coat the bottom with a very thin layer of batter, letting it come up the side of the pan.

Scatter 1/4 cup of the bean sprouts over the crepe and drizzle 2 teaspoons of vegetable oil around the edges. Cover the skillet and cook over moderately high heat until the bottom of the crepe is golden and crisp, about 2 minutes.

Slide the crepe onto a plate and serve with lettuce leaves, and mint. Repeat with the remaining ingredients, serving the crepes as soon as they are cooked.