Steps
- Mix ¼ cup of golden syrup, ¼ cup of light soy sauce, ¼ cup of lime juice, 2 finely chopped red chilies, and 1 crushed garlic clove. Stir in 50g of ground salted roasted peanuts.
- Whisk 4 rounded tablespoons of all-purpose flour, 3 beaten eggs, 100ml of coconut milk, and ½ teaspoon of turmeric until smooth. Season with salt and pepper.
- Heat a little of 4 teaspoons of sunflower oil in a 10in / 25cm nonstick skillet over medium heat. Swirl in a thin coating of batter and scatter with some of 4 finely sliced scallions.
- Cook until golden underneath, then flip and cook until set. Repeat with the remaining batter, oil, and scallions.
- Steam 20 trimmed asparagus spears for 3-5 minutes, until tender. Divide among the crêpes with 2 chopped hard-boiled eggs, then roll up.
- Top with 1 thinly sliced cucumber and leaves from 1 small bunch of mint. Spoon over the peanut sauce.