Shrimp and Perilla Buckwheat Crepe Salad recipe - ingredients, nutrition and when to eat it
A salad of shrimp and vegetables wrapped in buckwheat crepes, served with perilla leaves and a soy sauce dressing.
A salad of shrimp and vegetables wrapped in buckwheat crepes, served with perilla leaves and a soy sauce dressing. The nutty buckwheat, springy shrimp, and fresh aroma of perilla make it a lovely choice for lunch or a light dinner.
Salads & light · 25 minutes to cook
Tips: Spread the batter thinly in the pan to make it easier to add the vegetables and roll it up.
Tips: Drain the cooked shrimp and rinsed vegetables well so the crepes don't get soggy.
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Ingredients (1 serving)
- Shrimp — 80 g
- Buckwheat flour — 3 Tbsp
- Perilla leaves — 5 pc
- Lettuce — 2 sheet
- Cucumber — 0.3 pc
- Carrot — 0.1 pc
- Water — 3 Tbsp
- Soy sauce — 1 tsp
- Rice vinegar — 1 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Cooking oil — 0.5 tsp