electro^plankton

Crepe batter:

• 1 bag of Vietnamese crepe mix (comes with a bag of turmeric)
• 3 1/2 cups cold water
• 1/2 unsweetened coconut milk
• 3 thinly sliced scallions on a bias

Filling:

• 2 tbsp extra virgin olive oil
• 3 shallots thinly sliced
• 12 medium sized shrimps peeled and halved
• 2 strips of bacon cut into 1 in. pieces
• 6 button mushrooms thinly sliced
• 1 bunch cilantro
• 1 bunch mint
• Bag of bean sprouts
• Pinch of sea salt and fresh cracked pepper
• Crisp fried shallots to garnish (can omit if you can't find it)

Dressing:

• 1 cup water
• 4 tbsp sugar
• 2 limes juiced
• 4 cloves garlic finely chopped
• 1 Thai chili pepper finely chopped
• 4 tbsp Asian fish sauce

Alternatively you can buy prepared fish sauce called Nuoc Mam Pha San in any Asian grocery store.

Instructions:
In a big bowl mix together crepe mix, coconut milk, water, and scallions. Make sure its smooth and milky in consistency. Set aside and let it rest for 10 minutes.

For dressing, bring water to a boil and dissolve sugar. Set aside to cool. Once cool mix the rest of the dressing ingredients together and set aside.

Heat a non-stick skillet on medium high heat. Throw shallots in until fragrant which damn near instant. Add the shrimp, bacon, mushrooms, salt, and pepper. Toss until shrimp and bacon are cook. Set aside.

Clean up the non-stick skillet and place it back on medium high heat. Drizzle a teaspoon of olive oil in pan and immediately ladle just enough batter to coat the entire bottom by rolling it around. When the edges starts to pull away from the pan, layer in a little bit of the filling you cooked earlier, bean sprouts, a few mint leaves, and a few sprigs of cilantro on one side. Carefully fold over the other size and cover the pan for a minute.

Slide onto a plate and garnish with crisp fried shallots. Add as much dressing as you like and enjoy with a few pieces of fresh sliced cucumbers.