|
250 g
375 ml
1
tablespoon
125 g
100 g
1
125 g
Serving :
Few pieces
1
1
sprig
1
sauce bowl
|
Rice flour
Water
Vegetable oil, plus extra for cooking the pancakes
Raw shrimps, peeled and deveined
Pork fillet, minced
Shallot, finely chopped
Bean sprouts
Lettuce leaves
Cucumber, deseeded and grated
Mint leaves and coriander (cilantro) leaves
Nuoc cham dipping sauce
|
Method :
-
Whisk the flour and water together
thoroughly in a bowl and leave to stand while you prepare the filling.
-
Heat the vegetable oil in a wok and
stir-fry the shrimps, pork, shallot and bean sprouts for 3 minutes until
cooked.
-
Brush a 20 cm frying pan with a little oil
and place over a high heat.
-
Pour in enough batter to cover the bottom
of the pan and tip any excess back into the bowl,
-
Spread a thin layer of filling on to one
half of the pancake, fold the other half over it and cook for about 5
minutes, until the bottom is crisp.
-
Turn the pancake over and continue to cook
for another one or two minutes, then remove to a plate.
-
Continue until you have made all 8
pancakes.
-
To serve, cut the pancakes into pieces and
wrap each piece inside a lettuce leaf with the cucumber and a few herbs.
-
Eat with nuoc cham dipping sauce.
|