Asparagus coconut crêpes with sweet chilli sauce

30-60 minutes 4 servings 400 kcal or less asparagus celia brooks brown dinner party recipes easy recipes egg eggs entertaining recipes mains posh recipes spicy vegetarian asian recipes vegetarian recipes

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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

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.