Fishnet Crepe with Peanut Sauce Chicken
Ingredients
- 120g (1 cup) flour (60g rice flour + 60g starch for gluten free option)
- 60ml (1/2 cup) milk or coconut milk
- 180ml (3/4 cup) water
- 1 medium egg
- ½ teaspoon salt
- ½ teaspoon turmeric powder
- ½ tablespoon oil
- 500g deboned chicken thigh – cut into 2 inch pieces
- 500g (2 cups) roasted peanuts – pound/grind roughly
- 2 tablespoon brown sugar/jaggery
- 1 teaspoon salt
- 2 inch turmeric leaf – chiffonade (roll up and thinly slice)
- 250ml (1 cup) water
- Chili paste
- 10 shallots
- 3 garlic
- 1 inch ginger
- 1 inch lengkuas/galangal
- 2 stalks of lemongrass
- 10 dried chili – remove seeds & soak in warm water
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