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Saigon Crêpes With Shrimp, Bacon And Scallions


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3 strips thickly sliced bacon

3/4 cup rice flour

1/2 teaspoon turmeric

Pinch of sugar


One 13 1/2-ounce can unsweetened coconut milk

3 tablespoons vegetable oil

1/2 pound medium shrimp—shelled, deveined, halved lengthwise and cut into 1-inch lengths

3 large scallions, thinly sliced

Shallot Dipping Sauce

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