3 Ways To Eat Singapore’s Most Hated Veggies

To make the crepes:
1. Mix all the ingredients in a large bowl. Whisk until smooth.
2. Lightly wipe a non-stick pan with some oil.
3. On medium heat, pour about 1/4 cup of batter into the pan and move it around to create a thin crepe.
4. Cook one side for about 4 - 5 minutes, then, using an offset spatula, carefully lift it from the pan and flip it. Cook the other side for about 4 - 5 minutes.
5. Set the crepe skin aside on a plate.

To make the fillings:
1. Blanch the beansprouts in boiling water for about 10 seconds. Drain using a colander and dunk the sprouts in a bowl of ice cold water. Drain, pat dry with a paper towel, and set aside.
2. Sauté the garlic in a pan and add prawns and pork. Add salt and pepper to taste. Once cooked, remove from pan and set aside to cool.

Assembly:
1. Fill a crepe with some beansprouts, prawns and pork.
2. Top off with some mint leaves, spring onions and fresh chilli.
3. Squeeze some lime juice over the fillings and then fold crepe in half to form a packet.
4. Use a lettuce leaf to wrap the crepe and then eat the whole thing using your hand.