and its fresh Mediterranean flavours
- 100g (4 oz) of yep rice mix
- 280 ml water
- 10 cooked shrimp, peeled,deveined and cut in half
- 100 g (4 oz) fresh soy sprouts
- 8 à 10 leaves lettuce
- 100 g ( 4 oz) rice vermicelli
- 3 tbsp fresh cilandro
- 3 tbsp fresh mint leaves
- 1 tbsp sésam oil,
- Salt and pepper
- 1 teaspoon finely chopped peanuts.
- 1 jar of prepared fish sauce
Cut the salad in strips. Blanch the soy sprouts.
Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, dip in cold water.
Drain and grase sesame oil.
Stir the yep mix into water. Add a pinch of salt.
Heat a lightly oiled, non-stick frying pan. Pour a laddle of batter to and form a crepe (pancake).
Cook for 1 to 2 minutes . It is not necessary to cook it both sides.
Flip the yep on a lightly oiled plate. Let it cool down for a minute or 2 before handling .
Fill with lettuce, rice vermicelli, soy sprouts and 2 shrimp halves. Add cilantro, leaves mint and chopped peanuts, salt and pepper. Fold your yep in half or roll it.
Served spring yep with the fish sauce.
Do not fill too much to have pretty rollers, and to avoid tearing the rice cake. You can replace the peanuts by dry sesame, grilled in a frying pan
How to prepare a yep
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