Vietnamese Pancakes with Prawns, Ginger and Soy Dipping Sauce

Rowie Dillon

Cook Time 30 minutes

Ingredients

Batter
1 cup rice flour
½ tsp sugar
¼ tsp turmeric
1 cup coconut milk
1 – 1 ¼ cups water

Dipping sauce
3 tbsp soy sauce
1 tbsp fish sauce
2 cm knob ginger, finely chopped
1 tbsp sugar
1 long red chilli, finely chopped
1 clove garlic, crushed
juice of 1 lime

Filling
6 – 8 prawns, cooked
60gms snow peas, sliced
60gms enoki mushrooms
2 spring onions, sliced
60gms bean shoots
juice of 1 lime
4 sprigs coriander

Garnish
lettuce
vietnamese mint
coriander

Method

Combine all ingredients for the dipping sauce in a mixing bowl. Set aside.

To make the batter, combine the rice flour, sugar and turmeric in a large mixing bowl.

Make a well in the centre and pour in the coconut milk and water.

Whisk until smooth.

Transfer mix to a cool place and rest for ½ hour.

Pour a spoonful of mixture into a hot frying pan over medium heat.

Sprinkle ingredients for filling on top.

Cook for 1 – 2 minutes or until cooked through.

Flip over and serve with garnish and dipping sauce on the side.