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Crispy beef coconut pancakes recipe
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Transform leftover honey soy beef brisket into crispy Vietnamese-style pancakes.
Ingredients:
  • 75g (1 cup) rice flour
  • 20.00 gm cornflour
  • 1 tsp ground turmeric
  • 270ml can coconut milk
  • 1/3 batch shredded honey soy beef (see recipe notes), warmed
  • 260g (2 cups) bean sprouts, trimmed
  • 2 carrots, peeled, shredded
  • 1 bunch fresh coriander, washed, sprigs trimmed
  • Sweet chilli sauce, to serve
Instructions:
  • In a bowl, mix together rice flour, cornflour, and turmeric. Add coconut milk and 375ml (1 1/2 cups) water. Whisk until smooth. Cover and let it rest for 1 hour at room temperature or overnight in the fridge.
  • Grease a 20cm frying pan with oil over medium heat. Pour 1/3 cup of batter into the pan, swirling to coat evenly. Cover and cook for 2 minutes. Uncover and cook for an additional 3 minutes or until the pancake base is crispy. Top the pancake with shredded beef, bean sprouts, carrot, and coriander. Fold over to enclose the filling and transfer to a plate. Repeat with the remaining batter, beef, bean sprouts, carrot, and coriander, making a total of 8 pancakes.

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