Prawn crepes

Beat the eggs, water and oil well in a bowl.
Add the flour and starch and beat until a smooth, lump-free paste forms.
cover and let stand for 20 minutes.

Brush a small nonstick skillet or pan with oil and heat over low heat.
Put 2 tablespoons of the batter, moving the pan so that the entire bottom is covered, if you have put too much batter, pour it back into the bowl.
Let the crepe set for 2 minutes, until lightly browned. turn and brown the other side for another 2 minutes, set the rest of the crepes.
go putting them in a covered casserole so they do not get cold.

the filling

Heat the oil in a non-stick frying pan, add the prawns (cut in half lengthwise if they are too large) and sauté for 5 minutes over medium heat or until they turn a deep pink color.
have the other ingredients and the filling ready for use; Put them on dinner plates or on a tray.

Put in each crepe some chopped lettuce, some coriander leaves, the prawns, the bmabu stems, the bean sprouts and the peanuts; fold the edges up and roll to wrap the mixture.
variation

wrap the cooked filling in tender lettuce leaves instead of the crepes