- 300g/2 cups rice flour
- 1 tsp turmeric
- 1 tsp salt
- half tsp white sugar
- pinch white pepper (optional)
- 200ml coconut milk
- 300ml water
- 3 spring onions, finely sliced
- peanut or vegetable oil as needed for cooking the pancakes
- 2 tbsp sesame oil
- 1 shallot, sliced thinly
- 200g chicken, chopped in tiny bitesize pieces
- 1 tsp fish sauce
- 100g prawns/shrimps, peeled and cleaned
- 1 handful shiitake mushrooms, sliced thinly
- 2 handfuls beansprouts
- Lettuce, cucumbers, tomatoes, fresh coriander and mint are just some ideas
Dipping sauce (Nuoc Cham)
- 100ml fish sauce
- juice of 1 lime
- 3 birds eye chillies, finely chopped in rings
- 1 small clove garlic, crushed or finely chopped
- 2 tbsp palm or white sugar
- 1 tbsp of finely chopped cucumber
- 1 spring onion, finely chopped
Mix all the above ingredients and serve in little dipping bowls.
- Mix the flour, turmeric, salt, sugar and white pepper in a large bowl and create a well in the centre.
- Slowly add the water and coconut milk and gently whisk to create a smooth batter. Set aside.
- Let’s make the filling. Heat 2 tbsp of the oil in a wok or frying pan and sauté the shallots for a minute.
- Add the chicken and fish sauce and cook for about 2 minutes, stirring well.
- Add the prawns and mushrooms and cook on fairly medium high heat until the prawns are done and the juice from the mushroom is all dried up. Take off heat. We use the beansprouts later.
- Get a crêpe pan or a large heavy base frying pan and heat it on medium high heat. Grease it well with a tsp of oil.
- When the pan is hot, pour in a ladleful of the batter and very quickly swirl the pan so the batter forms a circle and covers the pan.
- Immediately follow with about a handful of the cooked filling and some beansprouts, scattering it evenly on one half, but not too close to the edge. If your pan is large, aim to divide the filling into about 4 portions, if not, 5 or 6 depending on how many you think you’ll get. At the worst, the last pancake will have lots of filling!
- Reduce the heat to medium and cook for about 3-4 minutes until the edges are crisping up. We go for 5-6 as we love crisp! If you’re not too sure, slowly lift up one edge of the pancake slightly and check the level of doneness.
- With a spatula, lift the unfilled half of the pancake and fold over, slide onto a plate and serve immediately with a side salad and dipping sauce.
- Serving Size: 4-6