Vietnamese crispy pancake

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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

Vietnamese crispy pancake

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!

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.

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.