ASPARAGUS COCONUT CRêPES WITH SWEET CHILLI SAUCE

Asparagus coconut crêpes with sweet chilli sauce image

An eye-catching, elegant main with incredible flavours - perfect for a vegetarian dinner party

Provided by Celia Brooks Brown

Time 50m

Number Of Ingredients 16

Ingredients

4 rounded tbsp plain flour
3 eggs , beaten
100ml coconut milk
½ tsp turmeric
4 tsp sunflower oil
4 spring onions , finely sliced
2 bunches asparagus (about 20 spears), trimmed
2 eggs , hard-boiled and chopped
4 tbsp golden syrup or honey
4 tbsp light soy sauce
4 tbsp lime juice
2-4 red chillies , finely chopped
1 garlic clove , crushed
50g salted, roasted peanuts , ground with a mortar and pestle
1 cucumber , thinly sliced
1 small bunch mint

Steps:

To make the sauce, mix together the golden syrup or honey, soy sauce and lime juice until smooth. Stir in the chillies and garlic. Transfer to a serving bowl and sprinkle in the ground peanuts. Set aside.
Make the crêpes: stir the flour, eggs, coconut milk, turmeric and some seasoning together until smooth. Heat a non-stick frying pan over a medium heat and add 1 tsp oil. Pour in a quarter of the batter in a thin layer and swirl the pan to coat the base. Sprinkle with a quarter of the spring onions before it sets. When golden underneath, flip over and cook the other side. Remove to a plate and keep warm. Make 3 more crêpes in the same way, adding 1 tsp oil each time.
Steam the asparagus for 3-5 mins. To serve, divide the asparagus and chopped egg into 4 portions. Place a bundle of asparagus on a crêpe, sprinkle with egg, then roll up - if you want, cut them in half on the diagonal. Serve with a garnish of cucumber and mint leaves, with the sauce spooned over or on the side.

Nutrition Facts : Calories 383 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 17 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 3.23 milligram of sodium