Turmeric Sizzling Pancake with Pork & Prawn
Cook Time 1 hour + 3 hours to rest the batter
Servings 4
Ingredients
340g rice flour
125ml coconut milk
2 teaspoons ground turmeric
2 tablespoons vegetable oil, plus extra for drizzling
1 teaspoon sea salt
1 egg
500g pork belly
16 small green prawns (shrimp), peeled, deveined and halved lengthways
500g bean sprouts
Nuoc Mam Dipping Sauce
2 cloves garlic
3 birds eye chilli, finely chopped
150ml fish sauce
140g caster sugar
200ml warm water
Salad Garnish
1 lettuce or mustard leaf
1 bunch Vietnamese mint
1 bunch shiso
1 bunch mint
Method
Whisk the flour, coconut milk, turmeric, oil, salt, egg and 600ml water in a bowl. Set aside to rest for 3 hours.
Bring a large saucepan of water to a boil and add a pinch of salt. Add the pork belly, then reduce the heat to a simmer and cook for 40 minutes. Drain and set aside too cool, then cut into thin slices.
To make the nuoc mam dipping sauce, in a bowl add the sugar and warm water and stir until the sugar dissolves then add remaining ingredients. Give it a good stir and set aside.
Heat a medium non-stick frying pan over medium-high heat, add 5-6 slices of the pork belly and stir-fry for 2-3 minutes until lightly golden. Pour about 60ml of the batter into the pan and swirl to cover the base of the pan and the pork belly (tip any excess batter back into the bowl - the thinner the pancake the crispier it will be). Cook for 5-7 minutes, until the base of the pancake is golden brown, then drizzle a little oil down the inside of the pan (this helps the pancake to get even more crispy). Scatter four prawn halves and a handful of bean sprouts over one half of the pancake and fold the other half over the top. Cook for a further 2 minutes, then remove from the pan, transfer to a serving plate and take to the table.
Pile the lettuce or mustard leaves and herbs onto a serving plate and place them in the middle of the table for everyone to help themselves. Invite guests to tear off some of the pancake, place it in a lettuce leaf and top with a few herbs. Roll up tightly and dip in the nuoc mam. Repeat with the remaining pancake ingredients to make eight Banh Xeo.
