Ingredients
- 4 tbsp Fish Sauce
- 3 chopped birdeye chillies
- 1-3 cloves of garlic
- 3 tbsp sugar
- 2 tbsp white vinegar
- 150 grams rice flour
- 1/2 cup coconut milk
- 1/2 cup water
- 1/2 tbsp turmeric
- bean sprouts (approx. 3 handfuls)
- 1 small carrot (julienne)
- 12 small cooked prawns
- coriander to garnish (optional)
- Spring onions to garnish
- lettuce to serve
- Neutral oil for cooking
Method
- firstly lets make the pancake batter. mix 150 grams rice flour, 1/2 cup coconut milk, 1/2 cup water with turmeric in a bowl. the consistency should be very runny. If its not watery enough add an extra 1/4 cup of water. Mix and set aside.
- The simple but delicious dipping sauce, Nuoc Cham, is made by mixing 4 tbsp Fish Sauce, finely chopped bird-eye chillies, chopped garlic, 2 tbsp sugar and 2 tbsp white vinegar. Have a taste - it should be tangy and spicy with a hint of sweetness. you can always adjust the ratios to your liking.
- Heat a nonstick pan (very important trust me) with a tbsp of neutral oil (I used vegetable oil). Get this nice and hot before using a ladle to pour in the pancake mixture onto the pan. Immediately move the pan around to get a nice thin pancake all across the pan. As that crips up, put bean sprouts, carrot, coriander and prawns onto one side of the pancake. When the pancake is a crispy golden brown (only a few minutes), fold over to cover the filling.
- repeat step 3 until all the batter is used up. Serve with chopped spring onions on top and lettuce and nuoc cham dressing on the side. Enjoy! If prawns aren't your thing, you can easily replace them with any other meat or protein.
Product used in recipe
- Squid Brand - Fish Sauce
