• 1 onion sliced
  • 5 pieces poached prawns
  • 8 slices poached pork belly
  • 3 tablespoons steamed yellow mung beans
  • 1 handful bean sprouts
  • 1 cup coriander
  • 1 cup Mint
  • 2 teaspoons oil


  • 240g rice flour
  • 60g wheat flour
  • 1 tsp turmeric powder
  • 400ml water
  • 400ml coconut cream
  • 2 tsp salt (adjust to preference)

Dipping sauce:

  • 2 tbsp fish sauce
  • 2 tbsp lime juice
  • 2 tbsp sugar
  • 4-5 tbsp water
  • 1 tbsp chopped garlic


  1. In a large bowl mix all the batter ingredients together and set aside
  2. In a bowl mix all the ingredients for the dipping sauce and set aside
  3. Slice one onion.
  4. To skillet add 2 teaspoon oil and spread.
  5. Add one handful of sliced onions, 8 slices of poached pork belly and 5 pieces of poached and peeled prawns, then saute for a bit.
  6. Add a ladle of batter to skillet, tile and rotate to spread batter evenly to cover pan
  7. Add 3 tbsp of steamed mung beans and a handful bean sprouts, and cover and cook.
  8. Remove lid, let crepe crisp up and fold it in half
  9. Serve with mint and coriander herbs and dipping sauce

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