Thai shrimp crepes (hoi tote)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
rice flour, tapioca flour, water, salt, egg & egg beaters, shrimp, bean sprouts, green onions, sri racha chili sauce (optional)
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.
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.
Nutritional Info 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
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