Vietnamese crispy Pancake
INGREDIENTS BATTER | » 1 tsp sugar |
» 200 g rice flour | » 1/2 tbsp turmeric powder |
» 400 ml water | » 1/2 tsp salt |
» 400 ml coconut milk | » 3 spring onions, in rings |
FILLING | » 250 g scampi, peeled and intestines removed |
» 4 tbsp pure vegetable oil | » 200 g soya bean sprouts |
» 2 medium large-onions, cut into strips | » 10 white mushrooms, cut into strips |
» 125 g pork, cut into strips |
GARNISH
» large lettuce leaves washed and drained
» handful of herbs (coriander, mint Thai basil)
» 300 ml Nuoc Cham sauce
STEP BY STEP!
1 Put the rice flour, the water, the coconut milk, sugar, turmeric, and salt in a bowl and stir them well. Stir in the spring onion.
2 Put a small tablespoon of vegetable oil in a non-stick pan and put it on a high heat. Stir-fry a handful of pork, scampi, and onion.
3 Put half a cup of batter in the pan and tilt the pan round, so that the pan is fully covered with the batter. Fry it until the batter has set.
4 Scatter soya sprouts and mushrooms on half the round pancake. Make the temperature lower and put a lid on the pan, but leave an opening so that condensation can escape. Leave to cook for 1 minute.
5 Now fold one half of the pancake across the other and take it out of the pan,
6 Wrap a part of the pancake in a lettuce leaf and herbs, and dip in the Nuoc Cham sauce.