Asparagus coconut crêpes with sweet chilli sauce
An eye-catching, elegant main with incredible flavours - perfect for a vegetarian dinner party
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 30 mins
Cook 20 mins
Vegetarian
- To make the sauce, mix together the golden syrup or honey, soy sauce and lime juice until smooth. Stir in the chillies and garlic. Transfer to a serving bowl and sprinkle in the ground peanuts. Set aside.
- Make the crêpes: stir the flour, eggs, coconut milk, turmeric and some seasoning together until smooth. Heat a non-stick frying pan over a medium heat and add 1 tsp oil. Pour in a quarter of the batter in a thin layer and swirl the pan to coat the base. Sprinkle with a quarter of the spring onions before it sets. When golden underneath, flip over and cook the other side. Remove to a plate and keep warm. Make 3 more crêpes in the same way, adding 1 tsp oil each time.
- Steam the asparagus for 3-5 mins. To serve, divide the asparagus and chopped egg into 4 portions. Place a bundle of asparagus on a crêpe, sprinkle with egg, then roll up - if you want, cut them in half on the diagonal. Serve with a garnish of cucumber and mint leaves, with the sauce spooned over or on the side.
PER SERVING
383 kcalories, protein 17g, carbohydrate 30g, fat 22 g, saturated fat 7g, fibre 4g, sugar 17g, salt 3.23 g
Recipe from Good Food magazine, April 2010.
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http://www.bbcgoodfood.com/recipes/420657/
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Ingredients
FOR THE CREPES
- 4 rounded tbsp plain flour
- 3 eggs , beaten
- 100ml coconut milk
- ½ tsp turmeric
- 4 tsp sunflower oil
- 4 spring onions , finely sliced
- 2 bunches asparagus (about 20 spears), trimmed
- 2 eggs , hard-boiled and chopped
FOR THE SAUCE
- 4 tbsp golden syrup or honey
- 4 tbsp light soy sauce
- 4 tbsp lime juice
- 2-4 red chillies , finely chopped
- 1 garlic clove , crushed
- 50g salted, roasted peanuts , ground with a mortar and pestle
TO SERVE
- 1 cucumber , thinly sliced
- 1 small bunch mint
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 30 mins
Cook 20 mins
Vegetarian
Ingredients
FOR THE CREPES
- 4 rounded tbsp plain flour
- 3 eggs , beaten
- 100ml coconut milk
- ½ tsp turmeric
- 4 tsp sunflower oil
- 4 spring onions , finely sliced
- 2 bunches asparagus (about 20 spears), trimmed
- 2 eggs , hard-boiled and chopped
FOR THE SAUCE
- 4 tbsp golden syrup or honey
- 4 tbsp light soy sauce
- 4 tbsp lime juice
- 2-4 red chillies , finely chopped
- 1 garlic clove , crushed
- 50g salted, roasted peanuts , ground with a mortar and pestle
TO SERVE
- 1 cucumber , thinly sliced
- 1 small bunch mint
PER SERVING
383 kcalories, protein 17g, carbohydrate 30g, fat 22 g, saturated fat 7g, fibre 4g, sugar 17g, salt 3.23 g
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14 June 2010
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13 September 2011
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16 May 2012
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