Enfold the light coconut crepe around the spicy curry prawns and enjoy. Don't forget to keep some crepe to mop up the sauce.
- 75g (1/2 cup) plain flour
- Pinch of salt
- 160ml (2/3 cup) coconut milk
- 2 eggs, lightly whisked
- 40g butter, melted, to grease
- 1 tablespoon peanut oil
- 1 tablespoon red curry paste
- 24 medium green prawns, peeled, deveined
- 125ml (1/2 cup) coconut cream
- 125ml 1/2 cup) coconut milk, extra
- 100g green beans, topped, cut into 2cm lengths
- 1/2 bunch watercress, sprigs picked, washed, dried
- Sift the flour and salt into a medium bowl and make a well in the centre. Use a balloon whisk to whisk in the coconut milk and egg to make a smooth, thin batter (do not overwhisk the batter as this can toughen the gluten in the flour and result in rubbery crepes). Cover with plastic wrap and set aside for 10 minutes to rest.
- Meanwhile, heat the peanut oil in a large frying pan over medium heat. Add the curry paste and cook, stirring, for 30 seconds or until fragrant. Add the prawns and cook, stirring, for 2 minutes. Stir in the coconut cream and the extra coconut milk, and bring to a simmer. Add the beans and simmer, stirring occasionally, for 4 minutes or until prawns curl and change colour, and the beans are bright green and tender crisp. Remove from heat.
- Brush a crepe pan or 20cm non-stick frying pan with a little of the melted butter to lightly grease and heat over medium heat. Add 2 tablespoons of the crepe batter and tilt the pan in a circular motion, swirling the batter to cover the base. Cook for 1 minute or until the edges of the crepe begin to curl. Turn and cook for a further 1 minute or until golden. Transfer to a plate and cover with foil to keep warm. Repeat with remaining melted butter and batter to make another 5 crepes.
- Place crepes on serving plates. Top with the watercress and prawn mixture. Spoon over any extra red curry sauce and fold crepes to enclose filling. Serve immediately.