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 squids, 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.
