Asparagus coconut crêpes with sweet chilli sauce

Asparagus coconut crêpes with sweet chilli sauce

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 30 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 4

An eye-catching, elegant main with incredible flavours - perfect for a vegetarian dinner party

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
383
protein
17g
carbs
30g
fat
22g
saturates
7g
fibre
4g
sugar
17g
salt
3.23g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. 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.
  2. 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.
  3. 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.

Recipe from Good Food magazine, April 2010

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
denidax's picture
  • 1
  • 2
  • 3
  • 4
  • 5

A bit difficult to turn around but very tasty, the combination of flavours was very nice.

natalieolga's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Awesome, made for two and had 2 each. Would go great with something yoghurt based for pudding. Served with green salad. Really, really nice.

lindeens's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Loved the combination of taste! Pancakes were a bit tricky to flip over (due to batter consistency), overall- a success if you love fusion flavours.

Questions

Tips