Thai crepe wraps

A week of packed lunches - Friday.

Ingredients (serves 2):
2 tbsp olive oil
1 small onion, chopped
2 cloves garlic, minced
100g prawns, shelled and de-veined
60g vermicelli, soaked in hot water
5 crabsticks, shredded
1 tau kwa, cut into long strips
2 tbsp Thai chilli sauce
1/2 tsp fish sauce
1/2 tsp salt
1 tsp pepper
1 cucumber, skinned and sliced thinly
4 frozen crepes, thawed and halved

Method:
1. In a pan, heat the olive oil and saute the onions and garlic until fragrant. Add the prawns and stir-fry for 5 minutes.
2. Add the vermicelli, crabsticks, tau kwa, and stir fry for 10 minutes.
3 Stir in the Thai chilli sauce, fish sauce, salt and pepper, and cook for 5 minutes. Remove from pan and allow to cool.
4. Take a crepe and lay it on a chopping board. Place 2 tbsp of the vermicelli filling and some cucumber strips at one end. Roll it up and slice diagnoally in half.

Tips:
You can substitute the prawns and crabsticks with minced chicken, pork or beef.

Recipe source: Simply Her magazine (Jan 2008)