Onion, halved, peeled and thinly sliced lengthways
Butterhead lettuce leaves, rinsed and trimmed
Fresh mint leaves, rinsed
Fresh coriander (cilantro), rinsed
Cucumber, peeled and thinly sliced
Method :
Arrange the salad ingredients in separate
piles on a platter and set aside.
To make the filling, in a large mixing
bowl, combine the pork, shrimps, salt, sugar, fish sauce and garlic and
mix well.
Heat the oil in a wok over high heat.
Saute the onion slices until soft. Add the filling mixture and stir fry
for 2-3 minutes or until the pork loses its pink colour and shrimps turn
pink. Remove from heat and set aside.
To make the pancake batter, in a large
mixing bowl, combine the rice flour, water, coconut milk, salt and
turmeric. Set aside.
Heat 1 tablespoon oil in a wok over medium heat until very hot.
Stir the batter well and pour 90ml into
the wok.
Quickly tilt the pan around to spread the
mixture into a thin pancake.
Scatter a handful of bean sprouts, spring
onions and mushrooms, 2-3 pieces of pork and 2 shrimps on the lower half
of the pancake.
Reduce the heat to low and cover the pan.
Cook for 3 to 4 minutes or until the pancake browns and turns crispy.
Fold the pancake in half and slide onto a
platter. Keep warm in a 200oF (100oC, gas mark 1/4) oven.
Repeat the procedure until the batter is
used up, making 7 or 8 more pancakes.
To serve, cut the pancake into small
portions, wrap a portion in a lettuce leaf together with some mint and
coriander leaves, and cucumber.
