Name: Asparagus coconut crêpes with sweet chilli sauce
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: Asian
Ingredients: 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; 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; 1 cucumber thinly sliced; 1 small bunch mint

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Asparagus coconut crêpes with sweet chilli sauce

Asparagus coconut crêpes with sweet chilli sauce

Celia Brooks Brown

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Serves 4

Easy

Prep: 30 mins

Cook: 20 mins

A star rating of 4.7 out of 5.6 ratingsRate

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

Vegetarian

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Passion fruit & coconut panna cotta

A star rating of 3 out of 5.2 ratings

Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal383
fat22g
saturates7g
carbs30g
sugars17g
fibre4g
protein17g
salt3.23g

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.

Recipe from Good Food magazine, April 2010

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A star rating of 4.7 out of 5.6 ratings

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