Asparagus coconut crêpes with sweet chilli sauce

An eye-catching, elegant main with incredible flavours – perfect for a vegetarian dinner party

  • Prep:30 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 383
  • fat 22g
  • saturates 7g
  • carbs 30g
  • sugars 17g
  • fibre 4g
  • protein 17g
  • salt 3.23g


  • 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


  1. 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.

  2. 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.

  3. 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.

Suggested recipes from this collection...