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.