Vietnamese Chicken Crepes
Looking for a meal that will really impress - without you spending hours in the kitchen? Well go no further! Try teaming it with our Sticky Caramel Wings for a dinner party menu no-one will forget!
Ingredients
400g box frozen French-style crepes
Thinly sliced red chilli, to garnish
FILLING
¼ cup lime juice
2 1/2 tablespoons fish sauce
2 teaspoons hot chilli sauce
2 tablespoons vegetable oil
500g chicken mince
2 cloves garlic, crushed
3 teaspoons finely grated fresh ginger
150g snow peas, trimmed, thinly sliced lengthways
1 ½ cups bean sprouts (110g)
½ cup chopped fresh mint
2 green spring onions, thinly sliced
Method
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To make filling, combine juice and sauces in a small jug. Mix well.
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Heat oil in a large frying pan over a high heat. Add chicken, garlic and ginger. Cook, stirring to break up mince for about 10 minutes, or until cooked through. Transfer to a large bowl.
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Stir in snow peas, bean sprouts, mint and onions. Add sauce mixture. Stir to combine.
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Heat crepes according to packet directions.
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To assemble, divide filling evenly over one half of warm crepes (3/4 cup each). Fold over the other half to enclose filling.
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Serve crepes immediately garnished with sliced chilli.
TIP! Crepes are available in the freezer section of major supermarkets. You will need about 3 limes for this recipe. To warm crepes, microwave on high heat for 11/2 minutes, or until hot.
