Nomss

Hello, delicious- !! This recipe is so easy to make in my new Ninja Foodi NeverStick pan by @ninjakitchencanada! It has the look and feel of eggs but is suitable for people who may have egg allergies or are choosing to eat vegan! Let me tell ya, this x - sears like stainless steel & bakes and browns like a cast iron! It's guaranteed to ,. Who’s excited to make?! I mean, look at ...nice crispy char!(bookmark this recipe now!)#NinjaPartner This recipe is so simple and fuss-free, you can make it in under 15 mins! it is SO FRESH with garden herbs and red lettuce harvested from my own garden 80g rice flour 3 tbsp AP flour (Or GF flour) 1 tsp sugar 1/2 tsp salt 1/4 tsp turmeric 1/4 tsp curry powder 1/3 C coconut milk 2/3 C water prawns, pork belly, bean sprouts, green onions, red lettuce, mint leaves, cilantro, sesame leaves for serving Try King Oyster Mushrooms, my vegan friends! Combine dry ingredients in a bowl mix well. Add wet ingredients, whisk and mix well. Cook shrimp and pork belly (or king oysters mushrooms) over medium-high heat in a non-stick pan. Season with salt and pepper and a little ground white pepper. Once cooked through set aside. Lightly oil the non-stick pan again and pour in 1/4 batter until it forms a thin layer. Add in green onions, bean sprouts, shrimp and pork belly. At this point, the crepe should be dry (done cooking). Check to see if the underside is golden brown. Fold in half and plate. Repeat until the batter is used up. Serve with fresh red lettuce, mint, cilantro, sesame leaves and nc cham ! Now the tell me, do you go for,,with ya banh Xeo?! http://bit.ly/ninjaINSTANOMSS :: @NinjaKitchenCanada #sponsoredbyNinja #IHeartNinjaCanada #instanomss