Khao Khieb Pak Mor (steamed Mixed Veggie Crisps)

Total Time: 1 hr 10 mins Preparation Time: 35 mins Cook Time: 35 mins

Ingredients

• Servings: 3
• 100 g bamboo shoots, diced finely
• 30 g onions, peeled,washed and diced finely
• 50 g fresh carrots, washed,peeled and chopped finely or shredded
• 50 g black mushrooms, washed and finely chopped
• 30 ml white soy sauce (light)
• 10 g sugar
• 2 teaspoons oil
• white pepper powder
• salt
• 1/2 cup rough tapioca flour
• 2 tablespoons tapioca flour
• 1 cup rice flour
• 1 tablespoon corn oil
• 1 1/2 cups water
• 1 teaspoon turmeric powder
• 1/2 cup black soy sauce (dark)
• 1/2 cup vinegar
• 1 -2 whole red chile, chopped finely
• 1 cup sugar

Recipe

• 1 mix together all the ingredients listed under"for the crepes" to make a smooth and lump-free batter.
• 2 cover and set aside.
• 3 then, combine all the ingredients for the dipping sauce in a saucepan.
• 4 bring to a boil.
• 5 cook the sauce, on low flame, stirring constantly, until it thickens.
• 6 set aside.
• 7 now, prepare the filling.
• 8 to do so, heat oil in a wok or a deep-frying pan.
• 9 toss in the onions.
• 10 stir-fry until they smell aromatic.
• 11 add the remaining veggies.
• 12 season with soy sauce, salt and white pepper powder.
• 13 mix everything and cook until the mixture gets dry.
• 14 keep aside.
• 15 now, start making the crepes.
• 16 for these, pour 1 tablespoons of the prepared batter on a lightly greased stainless steel plate.
• 17 rotate the plate in a circular motion to spread the batter evenly.
• 18 steam the crepe for 3-4 minutes.
• 19 remove and set aside.
• 20 repeat the same method for the remaining crepes.
• 21 place each crepe between a sheet of wax paper to prevent them from sticking together.
• 22 to serve, place a little filling in the middle of each crepe and wrap it.
• 23 serve the crepes hot or cold, as you please, with the dipping sauce served separately.
• 24 enjoy!