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Asparagus coconut crêpes with sweet chilli sauce

Asparagus coconut crêpes with sweet chilli sauce

A star rating of 4.7 out of 5.6 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal383
fat22g
saturates7g
carbs30g
sugars17g
fibre4g
protein17g
salt3.23g
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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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, April 2010

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Overall rating

A star rating of 4.7 out of 5.6 ratings
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