By Chef Carlo Lamagna

Pork and Shrimp Filling:

• 1 lb                   ground pork
•  ¼ lb                 bay shrimp
• 3 tbsp                oyster sauce
• ¼ cup                onions, minced
• 1 tbsp                garlic, minced
• 1 cup                 bamboo shoots, julienne
• TT                    S&P
• As needed           vegetable oil

– In a pan, caramelize onions and garlic.  Add meat and brown
– Add oyster sauce and shrimp.  Adjust seasoning.
– Add bamboo shoots before serving.

Brown Sugar and Soy Sauce Vinaigrette:

• ¼ cup                rice wine vinegar
• 2 tbsp                brown sugar
• 3 tbsp                soy sauce
• 3                      garlic cloves
• ½ cup                vegetable oil
• 1 tsp                  sesame oil
• ½ cup                roasted peanuts, chopped, unsalted

– In a blender, combine sugar vinegar, soy sauce, and garlic clove.  Blend until ingredients are fully incorporated.
– Combine sesame and vegetable oil and slowly emulsify into vinaigrette base.  Mixture should be a stable emulsification
– After vinaigrette is made, fold in roasted peanuts.

Crepe Batter:

• 3 cup                 milk
• 4 tbsp                butter
• 1 tsp                  salt
• 1 tbsp                honey
• 1 cup                 ap flour
• 2/3 cup              whole wheat flour
• 8                      eggs

– Melt butter, set aside.
– Mix all dry ingredients in one bowl and all wet in another.
– Incorporate wet to dry. When batter is one homogeneous mixture, slowly drizzle in melted butter.  Allow batter to rest at least 1 hour.
– In a 12 ” crepe pan, spray with non-stick spray and ladle 2 oz of batter. Spread thin and gently cook until golden brown.

To assemble:

– put filling into crepe and roll. Pour sauce over.