Raw shrimps, peeled, deveined and meat finely chopped
Spring onions (scallions), chopped
Bean sprouts, scraggly ends removed
Fresh mint leaves
Chopped fresh chili
1/2 teaspoon sugar
Place the rice flour, corn flour, curry
powder, turmeric, coconut milk, water and coconut cream in a food
processor. Process for 30 seconds or until smooth. Cover and set aside
for 45 minutes so the batter thickens.
Heat 1 teaspoon oil in a heavy-based
frying pan. Cook the pork in batches over moderately high heat for 1 to
2 minutes or until browned.
Stir the batter well. Heat the remaining
oil and add 2 tablespoons batter to the pan, swirling it to form a small
Cook the pancake for 30 seconds or until
it begins to crisp on the underside.
Place 2 pieces of pork, 1 tablespoon
shrimp meat, 1 tablespoon spring onions and 1 tablespoon bean sprouts in
the centre of the pancake. Cover the pan and cook for 1 to 2 minutes, or
until the shrimps become pink and the vegetables soften.
The base of the pancake will be very
crisp, the top side will be set but soft. Place the pancake on the
platter and repeat with the remaining ingredients.
Place each cooked pancake inside a lettuce
leaf and top with 2 mint leaves. Fold the lettuce to form a parcel.
Serve with Dipping Sauce.
To make Dipping Sauce : Combine the fish
sauce, lime juice, chili and sugar in a bowl and whisk until well
Tip : Use curry powder labeled "for meat"
which is available at the Asian food stores.