Close Window   :   Print Page

Show 09.08
Watch Community Cooking daily at 9:30 A.M., 10:00 A.M., 3:30 P.M. and 6:30 P.M. only on CitiCABLE 3

Savory Crepes & Banana Tapioca Pudding
Guest Chef Anna Vu

Vietnamese Rice Crepes

2 cups rice flour
1 teaspoon of salt
1 teaspoon of sugar
½ teaspoon paprika or turmeric
4 scallions, chopped
2 ½ cups water
½ cup coconut milk

½ pound bean sprouts
½ pound raw thin sliced pork, marinated in:  
2 Tablespoons fish sauce
2 teaspoons sugar
1/2 teaspoon black pepper
½ red onion, sliced thin
½ pound cooked shrimp, peeled and deveined

Dipping Sauce:
½ cup boiling water
¼ cup white sugar
¼ cup vinegar
¼ cup fish sauce
1 clove garlic
½ teaspoon red pepper flakes

1 head iceberg lettuce, cored and torn into large pieces
Mint leaves

1. In a medium bowl, mix the rice flour, paprika, sugar, salt and scallions
2. Add the water and coconut milk and whisk to combine
3. Ladle the batter into a VERY HOT non stick skillet coated with a little oil. (It will sizzle) swirl the pan around to coat. Add more batter if it does not reach. Cover and allow to cook for 2-3 minutes
4. In a saucepan over high heat add the pork with a little water and cover to steam for 3-4 minutes
5. Take the lid off the crepe and allow to cook for 1 more minute.
6. Mentally divide the crepe and place about ¼ cup bean sprouts to one side, about ½ inch from the edge. Top with cooked pork, onion, and shrimp
7. Fold unfilled side of crepe over and turn off the heat. Allow filling to warm through for about 30 seconds before plating
8. Serve with a plate of lettuce, cilantro, cucumbers and mint and allow guests to help themselves.
9. The way to eat this is to tear off a piece of crepe and wrap it with the herbs and lettuce.

Dipping Sauce Instructions:
Dissolve sugar in hot water and add vinegar, fish sauce, garlic and red pepper. This sauce can be made well in advance and keeps in the refrigerator for up to 6 months

Anna's Banana Tapioca

4 cups water
5 ½ Tablespoons small tapioca pearls
½ cup coconut milk
½ cup sugar
1 pound sugar bananas (about 8) or 4 regular bananas
Pinch salt

Bring water to boil in a medium saucepan and stir in tapioca pearls. Allow cook till half done - they'll appear clear on the outside and white in the middle.  Whisk in the sugar, followed by the coconut milk and add a pinch of salt.  Cover and allow to finish cooking, until the tapioca is cooked through.  Turn off the heat, fold in bananas, and cover and let the bananas warm through.  Serve warm or at room temperature, topped with sesame seeds or peanuts.