Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
To make the crêpe batter, mix together the flour, turmeric, coconut milk, the spring onion, salt, sugar and 200ml of water in a bowl until smooth and free of lumps. It should have the consistency of single cream.
To make the filling, heat 1 tsp of oil in a 20cm lidded non-stick frying pan over a medium-high heat and fry a few slices of shallot until golden. Season the prawns with salt and pepper, then put a few of them in the pan, stirring for 1 minute.
Using a shallow ladle, pour in a thin layer of the batter, swirling the pan to cover all around the edges. Add a handful of the bean sprouts and garlic chives, then cover the pan with the lid. Allow to cook for 2 minutes with the lid on.
Remove the lid and cook for a further minute, making sure the crêpe is crisp and golden. Fold the crêpe in half, serve or set aside. Repeat this process with the remaining shallots, batter and other ingredients to make the rest of the crêpes.
To make the dipping sauce, mix together all of the ingredients with 80ml of water. Serve alongside the crêpes, with the lettuce, spring onions and herbs.