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Savory Vietnamese Coconut and Turmeric Crepes
Light Vietnamese crepes flavored with coconut milk and turmeric, filled with sautéed white cabbage, shrimp, mung bean sprouts and served with a crunchy red cabbage and pickled carrot salad. A complete festive meal for Candlemas.
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Cost Breakdown
Critical Success Points
- • Batter rest (2‑3 h chilled)
- • Cooking the white cabbage until tender (15 min)
- • Cooking the crepe without flipping (2 min + filling + 2 min + 1 min)
Safety Warnings
- • Handle the very hot wok and pan – use oven mitts.
- • Be careful with the sharp knife when chopping cabbage.
- • Shrimp cook quickly; do not overcook to avoid rubbery texture.
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