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
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
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
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.