Asparagus coconut crêpes with sweet chilli sauce

Asparagus coconut crêpes with sweet chilli sauce

  • Rating: 5 out of 5.6 ratings
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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

For the sauce

To serve

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

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    Rating: 5 out of 5.6 ratings
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