adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Vietnamese pork & prawn pancakes
Vietnamese pork & prawn pancakes
0 Likes
Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Experience the bold flavors of crispy Vietnamese pancakes with Marion Grasby.
Ingredients:
  • 70ml vegetable oil
  • 500g medium green prawns, peeled, cleaned, halved lengthwise
  • 300g pork fillet, halved lengthwise, thinly sliced
  • 1/4 tsp ground turmeric
  • 2 eschalots, thinly sliced
  • 80g (1 cup) bean sprouts
  • 1/2 telegraph cucumber, seeded, thinly sliced
  • 1 small carrot, coarsely grated
  • 125.00 ml firmly packed mint leaves
  • 62.50 ml firmly packed Thai basil leaves
  • Butter lettuce leaves, to serve
  • Lime cheeks, to serve
  • 90g (1/2 cup) Asian white rice flour (see note)
  • 75g (1/2 cup) plain flour
  • 1/2 tsp ground turmeric
  • 1.25 gm caster sugar
  • 180ml (3/4 cup) coconut milk (see note)
  • 60ml (1/4 cup) lime juice
  • 48.80 gm fish sauce
  • 40.00 gm caster sugar
  • 1 clove garlic, finely chopped
  • 2 red bird’s-eye chillies, thinly sliced
Instructions:
  • For the batter, combine sifted flours, turmeric, sugar, and 1/2 teaspoon of salt in a bowl. Gradually whisk in coconut milk and 180ml (3/4 cup) water until smooth. Cover with plastic wrap and let it sit for 20 minutes.
  • Whisk all ingredients together in a small bowl until the sugar completely dissolves to make 125ml (1/2 cup) of nuoc mam cham.
  • In a hot wok, sizzle 1 tablespoon oil. Toss in prawns, pork, and turmeric. Stir-fry for 3 minutes until cooked. Transfer to a bowl, cover to keep warm. Clean the wok with a paper towel. Reheat the wok with 2 teaspoons oil. Sauté eschalots for 1 minute until soft.
  • 1. Preheat the oven to 150C and line an oven tray with baking paper. 2. Heat 2 teaspoons of oil in a 22cm crepe pan or non-stick frying pan over medium-high heat. 3. Scatter one-quarter of the eschalots in the pan and pour in 80ml (1/3 cup) of batter, swirling to create a thin pancake. 4. Cook the pancake on one side only for 4 minutes until the top is just firm and the underside is crisp and golden. 5. Transfer the pancake to the prepared tray, cover with baking paper, and keep warm in the oven. 6. Repeat the process with the remaining oil, eschalots, and batter to make a total of 4 pancakes, stacking each between baking paper.
  • In a bowl, mix bean sprouts, cucumber, carrot, and herbs with a flavorful tablespoon of nuoc mam cham to create the salad filling.
  • Divide the pork mixture and salad onto one side of each pancake. Fold pancakes over the filling and serve with lettuce leaves, lime cheeks, and the rest of the nuoc mam cham sauce.

Similar Recipes