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200 g
1/2 teaspoon
250 ml
1/2 teaspoon
150 ml
1
tablespoon
2
tablespoons
200 g
200 g
1
100 g
200 g
10 sheets
Garnishing
2
tablespoons
1
sprig
1
sprig
1/4
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Rice flour
Turmeric powder
Water
Salt
Coconut milk
Spring onions, finely chopped
Cooking oil
Chicken breast meat, thinly sliced
Shrimps, peeled and deveined
Onion, peeled and thinly sliced
Bean sprouts
Split green beans, soaked and steamed until
soft
Vietnamese rice paper, sprinkled with water
to soften
Mixed fish sauce
Lettuce leaves
Mint leaves
Cucumber, thinly sliced
Pickled carrot and radish, to serve
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Method :
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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 chicken meat, 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.
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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.
-
Wrap and dip into mixed fish sauce before
eating.
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