Using Herbs and Spices

Vietnamese Recipes & Cuisines (Appetizers)

Chicken Pancake Recipe

Ingredients : Serves 4

200 g

1/2 teaspoon

250 ml

1/2 teaspoon

150 ml

1 tablespoon

2 tablespoons

200 g

200 g

1

100 g

200 g

10 sheets

 

Garnishing

2 tablespoons

1 sprig

1 sprig

1/4

Rice flour

Turmeric powder

Water

Salt

Coconut milk

Spring onions, finely chopped

Cooking oil

Chicken breast meat, thinly sliced

Shrimps, peeled and deveined

Onion, peeled and thinly sliced

Bean sprouts

Split green beans, soaked and steamed until soft

Vietnamese rice paper, sprinkled with water to soften

 

 

Mixed fish sauce

Lettuce leaves

Mint leaves

Cucumber, thinly sliced

Pickled carrot and radish, to serve

 

Method :
  • In a large mixing bowl, blend rice flour and turmeric powder with water, then add a pinch of salt, coconut milk and spring onion. Mix well into a batter.

  • In a large frying pan (skillet), heat cooking oil over medium heat until very hot. Add chicken meat, shrimps and onion. Stir fry for 2-3 minutes until meats are lightly cooked.

  • Stir batter well and scoop a ladleful into pan. Add bean sprouts and green beans.

  • Cover for 5 minutes until pancake is crisp. Fold pancake into half and combine to cook for another 5 minutes. Transfer to a plate.

  • Serve pancake with mixed fish sauce for dipping and rice paper, lettuce, mint leaves, cucumber and pickled carrot and radish on the side.

  • To assemble, place a sheet of rice paper on a plate and top with a small piece of pancake and some garnishing ingredients.

  • Wrap and dip into mixed fish sauce before eating.

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