Prawn and mushroom crepes

Chilli sauce

• 1 garlic clove
• 1 long red chilli deseeded
• 1 stalk fresh lemongrass white part only, cut into pieces (2 cm)
• 2 tsp palm sugar
• 40 g fish sauce
• 40 g lime juice (approx. 2 limes)
• 2 tbsp rice wine vinegar

Crepe batter

• 125 g plain flour
• ¼ tsp ground turmeric
• ½ tsp salt
• 250 g coconut milk
• 1 egg
• 120 g water
• oil for frying

Prawn filling

• 1 garlic clove
• 3 spring onions/shallots trimmed and cut into quarters
• 1 tbsp sesame oil
• 60 g water
• 100 g fresh shiitake mushrooms cut into thin slices (approx. 5 mm)
• 250 g raw prawns (approx. 24 prawns)
• 1 pinch salt
• 1 pinch fresh ground black pepper
• 100 g bean sprouts
• 6 sprigs fresh coriander leaves only, for garnishing