Turmeric and coconut crepes with oyster prawns and cabbage slaw

Preparation time: 45 minutes
Cooking time: 20-25 minutes
Serves: 4


  • Pescatarian/Vegetarian
  • Gluten Free
  • Dairy Free



  • 1 ¼ cups rice flour
  • 2 tablespoons coconut flour
  • 1 teaspoon ground turmeric
  • 400ml can Ayam Coconut Milk
  • 1 ¼ cups iced water, plus extra
  • Coconut oil, for pan frying

Prawn filling

  • 1 tablespoon Ayam sesame oil
  • 1 tablespoon Ayam Soy sauce
  • 3 tablespoons Ayam Oyster sauce
  • 300g Tassal fresh salmon fillet, thinly sliced
  • 16 (approximately 400g) Tropic Co peeled medium green prawns, tails on

Cabbage Slaw

  • 1 cup bean sprouts
  • ¼ wombok (Chinese cabbage), shredded
  • 1 large carrot, cut julienne
  • ½ medium red onion, peeled and cut into thin wedges
  • A small handful of Vietnamese mint, leaves picked
  • A small handful of coriander, leaves picked

Nouc cham dressing

  • 1 long red chilli, finely chopped
  • 1 clove garlic, finely chopped
  • 2 tablespoons rice malt syrup
  • 2 limes, rind removed and flesh roughly chopped, plus extra lime wedges to serve
  • 2 ½ tablespoons white vinegar
  • 1 tablespoon fish sauce


  1. For the crepes, place rice and coconut flours in a bowl, add turmeric and a good pinch of salt and whisk to incorporate. Pour in the coconut milk and water and whisk until well combined. Cover and place in the fridge to rest for 30 minutes or preferably overnight.
  2. For the salmon and prawns, place a large frying pan over a high heat, add the sesame oil, soy and oyster sauce, and when hot, add the prawns and salmon. Pan fry for 3-4 minutes, turning occasionally or until just cooked through. Remove from heat.
  3. For the cabbage slaw, place all ingredients in a bowl and toss to combine.
  4. For the nouc cham dressing, place garlic, chilli, rice malt and lime flesh in a mortar and pestle and pound to a fine paste. Transfer to a mason jar, pour in vinegar and fish sauce and fit with a lid. Shake well to combine.
  5. To cook the crepes, heat a non-stick frying pan over a high heat. Add a teaspoonful of coconut oil and when smoking, pour in approximately 200ml of the batter mixture and swirl to the edges of the pan. Cook for 4 minutes or until the underside is golden and easily comes away from the pan. Gently slide the crepe onto a serving plate and repeat with remaining batter so you have 4 crepes on 4 plates. Scatter ¼ of the slaw over each crepe and evenly divide the prawns and salmon between the crepes, placing them on top of the slaw.
  6. Serve with a generous drizzle of nouc cham, and lime wedges on the side.

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