Vietnamese crispy Pancake

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.