Spicy Asian crêpes

Ingredients for 4 servings:

• 100 g rice flour
• 15 g tapioca flour
• 30 g potato flour
• 200 ml coconut milk, liquid
• 1 tsp, leveled salt
• 2 m.-sized eggs
• 1 pinch of chili flakes
• 1 pinch(s) nutmeg
• 2 tbsp soy sauce
• 1 bunch of spring onions
• 300 g king prawns, ready to eat
• some chili sauce, sweet, Chinese
• some butter, for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

sophisticated starter

Clean and wash the spring onions, shake dry, and slice into fine rings. Whisk together the three types of flour with coconut milk, salt, eggs, chili flakes, nutmeg, and soy sauce until a smooth batter forms. Stir in the spring onions. Add a little butter to a pan and use the batter to make up to four large or several small crepe pancakes. Keep the pancakes warm until all the batter is cooked. Then spread out each pancake, top half with the king prawns, and fold over the other half. Serve the pancakes with a little sweet and spicy chili sauce. For a complete, small meal, complement the pancakes with a salad of chopped Chinese cabbage, lychee, and pickled grapefruit with a sweet lime and oil dressing.