Spring onions, finely chopped
Squid, cleaned, cut into cubes
Shrimps, peeled and deveined, cut into cubes
Onion, peeled and thinly sliced
Split green beans, soaked and steamed until
Vietnamese rice paper, sprinkled with water
Mixed fish sauce
Cucumber, thinly sliced
Pickled carrot and radish, to serve
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
Wrap and dip into mixed fish sauce before