• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 8 People
  • Difficulty Normal
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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

  1. Blend batter ingredients together in a mixing bowl and leave aside to rest for 20 minutes.
  2. 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.
  3. Remove and serve immediately with accompanying ingredients and the soy sauce dip.

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