Directions
In a medium bowl, whisk together the almond flour and water until smooth.
Whisk in half of the beaten egg to create a thin crepe batter.
Lightly oil a non-stick skillet over medium-low heat.
Pour about 2-3 tablespoons (45 ml / 1.5 fl oz) of batter into the center, swirling the pan to form a thin, round crepe.
Cook for 1-2 minutes per side until lightly golden.
Set aside and repeat with the remaining batter.
Place the peeled and deveined shrimp into a food processor and blend until a smooth paste forms.
Transfer to a clean bowl.
Heat 1 ½ tablespoons of olive oil in a skillet over medium heat.
Add the diced onion and sauté until translucent and golden, about 3-4 minutes.
Add the diced carrot and chopped leek to the skillet, stirring for one minute until slightly softened.
Pour in the coconut milk and continue to stir until it has been fully absorbed by the vegetables.
Remove from heat and let the mixture cool slightly.
Add the cooked vegetable mixture, the remaining half of the whisked egg, and the grated cheddar cheese to the bowl with the shrimp paste.
Mix until everything is well combined.
Lay one crepe on a flat surface.
Place a heaping tablespoon of the shrimp mixture in the center.
Fold the sides of the crepe over the filling to create a small, sealed envelope.
Repeat the process with the remaining crepes and shrimp filling.
Heat the remaining olive oil in a large saucepan or skillet over medium heat.
Carefully place the shrimp envelopes in the hot oil, seam-side down. Pan-fry for 2-3 minutes on each side until they are golden brown, crispy, and the shrimp filling is fully cooked.
Serve immediately while warm.
Add a pinch of cayenne pepper or a teaspoon of fresh cilantro to the shrimp mixture for an extra layer of flavor.
