Ban khoai happy crepes

Method

1. For the Nuoc leo sauce: dry-roast the skinless peanuts in a hot pan for 3-4 minutes, until golden brown.

2. Coarsely chop 1 tablespoon of the nuts and set aside, then crush the rest.

3. Heat the oil in a heavy-based pan over a medium high heat and fry the garlic, chilli and ginger for 3-4 minutes until fragrant and aromatic. Add the crushed peanuts only (reserving the chopped ones), lower the heat and cook for a further 3-4 minutes.

4. Add the chicken stock, sugar, coconut cream, fish and hoisin sauces and bring to the boil. Lower the heat and simmer for about 12-15 minutes until the oil from the peanuts has risen to the surface.

5. Remove the pan from the heat and allow the sauce to cool, then add the lime juice and the chopped peanuts and set aside until needed.

6. In a medium bowl, combine all the flours with the water and spring onion greens to make a batter.

7. In a separate bowl, combine the minced pork with half the fish sauce, half the chopped garlic, half the spring onion whites, and freshly ground black pepper to taste.

8. In another bowl, mix the prawns [or chicken?] with the remaining fish sauce, garlic, spring onion whites and black pepper to taste.

9. Arrange the bowls and all the other ingredients to hand near the stove.

10. Heat a small skillet or omelette pan until hot, then add 1 tablespoon of oil.

11. Into the hot pan put 1½ tablespoons of minced pork and 2 or 3 pieces of prawn and cook for 2 minutes.

12. Reduce heat to medium and add 3 tablespoons of the batter. Sprinkle in 1 tablespoon of bean sprouts and a few slices of onions and mushrooms. Cover with a lid and cook for 2 minutes.

13. Uncover and add 3 tablespoons of beaten egg. Re-cover and cook for a further 2 minutes.

14. Fold the omelette in half and continue to cook until the outside is really crispy and golden.

15. Serve immediately, sprinkled with coriander and with Nuac leo, for dipping.