vietnamese

Sizzling Rice Flour Crepe with Pork and Bean Sprouts

This pan-fried dish pairs rice flour with pork belly, bean sprouts and ground turmeric. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Hard

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

33 g Protein

59 g Carbohydrates

31 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

63g rice flour 229 kcal
154g water 0 kcal
1g ground turmeric 3 kcal
49g pork belly (thinly sliced) 186 kcal
63g shrimp (peeled and deveined) 62 kcal
112g bean sprouts 34 kcal
42g onion (thinly sliced) 17 kcal
13g neutral oil 115 kcal
13g fish sauce (for dipping) 5 kcal

Cooking instructions

rice flourwaterground turmeric
Mix batter: whisk rice flour with water, turmeric, and a pinch of salt until smooth; rest 10 minutes.
pork belly (thinly sliced)shrimp (peeled and deveined)onion (thinly sliced)neutral oil
Cook filling: heat half the oil in a skillet, sear pork until nearly cooked, then add shrimp and cook until pink. Add onion and cook 1 minute.
neutral oil
Make the crepe: wipe skillet, heat remaining oil, pour batter to coat thinly, cover 1 minute until edges crisp.
pork belly (thinly sliced)shrimp (peeled and deveined)bean sprouts
Fill and fold: add bean sprouts to one side, spoon in cooked pork and shrimp, cover 1 minute, then fold and slide onto a plate.
fish sauce (for dipping)
Serve: eat hot as a crisp crepe; spoon over fish sauce for dipping.