Recipe Ingredient
- Batter for the pancake
- 150 g rice flour
- 1 egg,beaten
- ½ tsp turmeric powder
- 150 ml coconut milk
- 150 ml water
- ½ tsp salt or to taste
- 1 tsp sugar
- Topping
- 3 slices chicken fillet,steamed and shredded
- 150 g shelled prawns,blanched and sliced
- 50 g mung beans,soaked overnight and steamed for 10-15 minutes
- ½ cup beansprouts
- ¼ cup chopped spring onion
- ½ cup oil for greasing the saucepan
- Accompaniment
- 3 sprigs basil leaves
- 4-5 springs saw-tooth coriander leaves
- Some lettuce leaves
- Nuoc Tuong Toi Ot (Soy sauce dip)
- 1 red chill,seeded and finely chopped
- 2-3 chilli padi
- 2 cloves garlic finely chopped
- 1 tbsp sugar
- 1 tsp pepper
- ¼ cup light soy sauce
- 3 tbsp fish sauce
- 2 limes cut into wedges and squeezed
Instructions
- Blend batter ingredients together in a mixing bowl and leave aside to rest for 20 minutes.
- Lightly grease a non-stick saucepan over a medium-low heat. Pour a ladleful of batter into the saucepan and swirl it around quickly. Add some mung beans, chicken fillet and prawns. Cook covered for a minute, then remove the lid and add beansprouts and spring onion. Cook uncovered until the sides of the pancake are crispy and golden brown.
- Remove and serve immediately with accompanying ingredients and the soy sauce dip.