Vietnamese Shrimp and Coconut Crepe Brunch Delight – A Fresh, Flavorful, and Satisfying Meal for All Senses!
Discover this exquisite Vietnamese Shrimp and Coconut Crepe Brunch Delight, a mouthwatering fusion of flavors and textures that will transport your taste buds to the vibrant streets of Vietnam. With our step-by-step instructions and elegant photo prompts, you'll be able to recreate this sensory masterpiece in no time.
Allergens
Shellfish (shrimp)
Ingredients
- 12 large shrimp, peeled and deveined
- 4 crepes, prepared (store
- bought or homemade)
- 1 cup coconut milk
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1/2 teaspoon ground white pepper
- 2 green onions, thinly sliced
- 1/4 cup fresh cilantro leaves
- 1 tablespoon cooking oil
- Salt to taste
Instructions
- In a medium bowl, combine coconut milk, fish sauce, sugar, ground white pepper, and salt. Mix well and set aside.
- Heat the cooking oil in a non stick pan over medium heat. Add shrimp and cook until they turn pink and are cooked through, approximately 3 4 minutes per side. Season with salt to taste and remove from the pan.
- Place one crepe on a clean surface or serving plate. Spread a thin layer of coconut sauce evenly over the crepe.
- Arrange 3 shrimp in a row down the center of the crepe, fold the edges towards the center and roll up the filled crepe tightly like a burrito. Repeat with the remaining crepes and ingredients.
- Garnish each rolled crepe with thinly sliced green onions and fresh cilantro leaves. Serve immediately.
Chef’s Insight
The combination of shrimp and coconut sauce brings out the best in both ingredients, creating a rich and savory flavor profile.
Notes
Adjust the amount of ground white pepper to suit your taste preferences.