Asparagus coconut crêpes with sweet chilli sauce
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Asparagus coconut crêpes with sweet chilli sauce

By Celia Brooks Brown

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

  • Prep:30 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 383
  • fat 22g
  • saturates 7g
  • carbs 30g
  • sugars 17g
  • fibre 4g
  • protein 17g
  • salt 3.23g

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

Method

  1. 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.

  2. 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.

  3. 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.

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