Crispy Rice Flour Pancakes
Yield: 4 servings
A slight variation on another recipe I learned at the cooking school in Vietnam.
- ½ cup water
- ½ cup coconut milk
- 1 cup rice flour
- 1 Tbsp. oil
- 2 tsp. ground turmeric
- ½ cup peeled and deveined shrimp
- ¼ cup sliced raw pork
- ½ cup bean sprouts
Place the coconut milk and water in a medium bowl and whisk in the flour and turmeric until smooth. Set aside.
Heat the oil in a 9-inch frying pan over medium-high heat, add the shrimp and pork, and stir-fry until the meat is just beginning to brown (about 5 minutes). Remove from the pan and set aside. Leave the pan on the heat, but don’t wipe it clean.
Ladle ½ cup of the flour-water mixture into the pan and swirl it round so it covers the pan evenly. Add one quarter of the cooked pork and prawns with one quarter of the bean sprouts and fry on medium-high heat until the edges are brown (about 2-3 minutes) and fold in half like an omelette. Repeat with the remaining ingredients.
Serve with your favorite dipping sauce on the side.