Asparagus Coconut Crêpes With Sweet Chilli Sauce
Experience a burst of flavors with these delightful coconut crêpes filled with tender asparagus spears and chopped hard-boiled eggs. Drizzled with a zesty sauce infused with honey, soy sauce, and lime juice, and topped with a crunchy sprinkle of ground peanuts, these vibrant crêpes are perfect for a light and refreshing meal. Garnish with cucumber slices and fresh mint leaves for a finishing touch. Enjoy the colorful and delicious combination of textures and tastes in every bite!
— Constant Cookbook
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
Instructions
- 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.
Cook Time
20M
Prep Time
PT30M
Yield
Serves 4
Nutrition
- Calories: 383 calories
- Fat Content: 22 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 30 grams carbohydrates
- Sugar Content: 17 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 17 grams protein
- Sodium Content: 3.23 milligram of sodium
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