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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 362.3
  • Total Fat: 8.7 g
  • Cholesterol: 327.6 mg
  • Sodium: 992.6 mg
  • Total Carbs: 36.7 g
  • Dietary Fiber: 2.4 g
  • Protein: 33.9 g

View full nutritional breakdown of Thai shrimp crepes (hoi tote) calories by ingredient
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Thai shrimp crepes (hoi tote)

Submitted by: ZILLYONS

Introduction

Rice & tapioca flour crepe with eggs, shrimp & sauteed bean sprouts & scallions, topped with sriracha chili sauce
(adapted from Nancie McDermott's Quick & Easy Thai)
Rice & tapioca flour crepe with eggs, shrimp & sauteed bean sprouts & scallions, topped with sriracha chili sauce
(adapted from Nancie McDermott's Quick & Easy Thai)

Number of Servings: 2

Ingredients

    rice flour, tapioca flour, water, salt, egg & egg beaters, shrimp, bean sprouts, green onions, sri racha chili sauce (optional)

Directions

Mix tapioca & rice flours (wheat flour & cornstarch may substitute) with 1/2 c water and 1/2 tsp salt. Stir egg & egg beaters with 1/2 tsp salt. Prepare shrimp, bean sprouts. Chop cilantro & green onions.
Cook: heat up nonstick pan, add 1 tsp oil. Add half the batter, then top with half the shrimp. After a minute of cooking, pour on half the eggs. When eggs are nearly set, chop omelette in half with spatula & flip over. This is messy - that's OK. Clear an area in the pan & add half of the bean sprouts & green onions, saute until sprouts are wilted. Make the other crepe in the same way.
Serve with sriracha chili sauce & cilantro.

Number of Servings: 2

Recipe submitted by SparkPeople user ZILLYONS.





TAGS:  Fish | Asian | Asian Fish |

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