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In a large bowl, whisk together flour, cornstarch, 1/4 cup ice water and soy milk. Season. Fold in onions and coconut. Chill for 20 mins. Heat a 7 inch frying pan over high heat. Lightly coat with oil. Pour 1/4 cup crepe batter into pan, swirling to coat. Cook for 3-4 mins, until bottom is golden. Repeat with remaining mixture. In a bowl, combine shrimp, carrot, bean sprouts and herbs. Whisk together lime juice, brown sugar and fish sauce then toss with salad. Top each crepe with lettuce and shrimp salad. Fold over to enclose filling.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Half-sphere cast iron for Thai coconut-rice pancakes
Medium-chain triglyceride oil — bulletproof coffee, keto cooking