Name: Crispy Vietnamese pancakes
Prep time: 90 min
Cook time: 15 min
Total time: 105 min
Yield: 1
Cuisine: asian
Ingredients: 65.00 gm rice flour; 10.00 gm cornflour; 1/2 tsp ground turmeric; 0.60 gm sea salt; 2 pinches ground white pepper; 166.65 gm coconut milk; 125.00 gm iced water; 27.30 gm peanut oil; 200g pork mince; 48.80 gm fish sauce; 2 green onions, thinly sliced diagonally; 500g medium cooked prawns, peeled, deveined, chopped; 125.00 ml snow pea sprouts, trimmed; 62.50 ml fresh mint leaves; Nuoc cham sauce, (see related recipe) to serve

Crispy Vietnamese pancakes

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Prep Time:
90 minutes

Cook Time:
15 minutes

Total Time:
105 minutes

Vietnamese-inspired pancake bursting with fresh flavors.

Ingredients:

65.00 gm rice flour
10.00 gm cornflour
1/2 tsp ground turmeric
0.60 gm sea salt
2 pinches ground white pepper
166.65 gm coconut milk
125.00 gm iced water
27.30 gm peanut oil
200g pork mince
48.80 gm fish sauce
2 green onions, thinly sliced diagonally
500g medium cooked prawns, peeled, deveined, chopped
125.00 ml snow pea sprouts, trimmed
62.50 ml fresh mint leaves
Nuoc cham sauce, (see related recipe) to serve

Instructions:

In a bowl, mix together flours, turmeric, salt, and a pinch of pepper. Pour in coconut milk and iced water. Stir until the mixture is smooth. Cover the bowl and refrigerate for 1 hour to allow the flavors to meld.
In a non-stick frying pan, heat 2 teaspoons of oil over medium-high heat. Add the mince and cook for 4 minutes until browned, breaking it up with a wooden spoon. Stir in fish sauce and a pinch of pepper, and cook for 2 minutes until almost evaporated. Remove from heat, then mix in half of the onion. Clean the pan.
Stir in the rest of the onion into the batter. Coat the pan with half of the remaining oil and heat over medium-high heat. Pour half of the batter into the pan, swirling to cover the base. Cook for 4 minutes until the base is golden. Place half of the mince mixture and prawn on one side of the pancake, top with half of the sprouts and mint. Fold over the other side to create a pocket. Transfer to a plate and repeat with the remaining ingredients.
Slice each pancake into three equal parts. Enjoy alongside a side of Nuoc cham for a delightful meal.

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