Sizzling crepes with pork and prawns

Name: Sizzling crepes with pork and prawns
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

www.sainsburysmagazine.co.uk

Make the dipping sauce up to a few hours ahead and keep in the fridge. Make all 8 pancakes up to a few hours ahead, layering between baking paper as you go,

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.

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