Sizzling crepes with pork and prawns | Sainsbury`s Magazine

Ingredients

• 1 garlic clove, finely chopped
• 1 bird eye chilli, finely chopped
• ½ tbsp cider vinegar
• 2 tbsp Thai fish sauce
• 2 tsp sugar
• 150g rice flour
• 1½ tsp ground turmeric
• 300ml coconut milk
• 1 spring onion, thinly sliced
• a pinch of sea salt
• a pinch of sugar
• 4 tbsp vegetable oil
• 3 shallots, finely chopped
• 200g boneless pork loin steaks, fat trimmed and thinly sliced
• 300g raw king prawns
• 150g beansprouts
• 75g young-leaf salad
• 3 spring onions, cut into short lengths
• a handful of coriander
• a handful of basil, torn
• a handful of mint leaves, torn