vietnamese

Crispy Turmeric Rice Crepe with Shrimp and Bean Sprouts

This dish pairs rice flour with turmeric powder, shrimp and bean sprouts. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Gluten free Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

48 g Protein

75 g Carbohydrates

19 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

80g rice flour 291 kcal
2g turmeric powder 6 kcal
140g shrimp (peeled and deveined) 139 kcal
140g bean sprouts 42 kcal
18g neutral oil 159 kcal
60g lettuce leaves 9 kcal
25g mixed herbs (mint and cilantro) 9 kcal
12g fish sauce 4 kcal
15g lime (juice) 5 kcal
1g salt 0 kcal
220g water 0 kcal

Cooking instructions

rice flourturmeric powdersaltwater
Whisk rice flour with water, turmeric, and salt to make a thin batter; rest 15 minutes.
neutral oil
Heat a nonstick skillet over medium-high. Add half the oil and swirl to coat.
shrimp (peeled and deveined)bean sprouts
Add shrimp and cook 1-2 minutes until just pink, then scatter bean sprouts over the shrimp.
Pour in the batter, tilt pan to spread thin, cover, and cook 2-3 minutes until edges crisp.
Uncover and cook 1 more minute to crisp the bottom. Fold the crepe and slide onto a plate.
lettuce leavesmixed herbs (mint and cilantro)fish saucelime (juice)
Mix lime juice and fish sauce for dipping. Serve crepe with lettuce and herbs, tearing pieces to wrap and dip.