Description
Vietnamese treasure
Scale
Ingredients
- 150 gms Rice flour
- 300 ml Coconut milk
- 20 gms spring onion greens, chopped
- Pinch of turmeric powder
- Salt to taste
- Ingredients For the Stuffing :
- 1 Big onion, sliced
- 160 gms Pork belly sliced (can be replaced with chicken breast)
- 12 – 15 pieces of Prawns, peeled, deveined and cut lengthwise in two
- 2 Tsp Fish Sauce for saute ( Fish sauce can be replaced by a Light Soya Sauce according to taste )
- 200 gms Bean Sprouts
- Oil for cooking, 2 to 3 Tbsp for each pancake
Instructions
- Prepare batter by whisking together the rice powder, salt, turmeric and coconut milk. Make a smooth batter and then add the chopped spring onion greens to it.
- In a frying pan over medium high flame saute prawn and pork in 1 tbsp of oil until cooked. Season with fish sauce or light soya sauce, according to taste. Remove from flame and keep aside.
- Heat some more oil in the frying pan over medium high heat. Pour a ladle full of batter and swirl the pan to make a round. While swirling try and keep 2 or 3 cms away from the edge of the frying pan if possible, as this will help in folding the pancake later on.
- Add the onion, bean sprout, pork or chicken pieces and the prawns.
- Minimize the flame and wait till pancake is cooked and crispy (approx 4 to 5 mins). Do Not cover the frying pan.
- Sprinkle some more oil around the pan, under the edges of the pancake.
- Use a spatula to fold the pancake into a half. Transfer to the serving plate
- Serve immediately with dipping sauce teamed with some Asian greens basil, mint lettuce and mustard leaves and dip.