One of my favorite recipe is a crispy Vietnamese-style pancake that can be prepared with a variety of fillings. They’re great to serve up for a weekend brunch or for lunch as they’re light, refreshing, and healthy. In my recipe I use large-size shrimps and fresh vegetables and savor the pancakes with fresh lettuce and a tangy dipping sauce. The recipe is very versatile – we can use any type of filling based on preference.
Ingredients:
- 1¼ cup white rice flour
- 1 teaspoon turmeric powder
- ½ cup unsweetened coconut milk
- 1 tablespoon cornstarch
- 1½ cup boiling water
- 1 cup chives (or spring onions), thinly chopped
- Cooking oil as needed
1 teaspoon salt
- Dipping Sauce:
- 1 tablespoon lime juice
- 3 tablespoons fish sauce
- 1 tablespoon sweet & chili sauce
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 4-5 cloves garlic, crushed
- 5-6 fresh red Thai red chili
- 2 tablespoons fresh cilantro, thinly chopped
- Sea salt as needed
For filling (optional):
- 8-10 cooked shrimps, large size
- Grated carrot
- Cabbage, thinly sliced
- Basil leaves
- Long beans
- Bean sprouts
Method:
In a bowl, add all the ingredients to make a dipping sauce. Set aside.
In a bowl, mix together flour, cornstarch, turmeric, and salt. In a separate bowl, add coconut milk and boiling water. Add the wet mixture slowly into the dry mixture. Whisk together until it gets smooth. Cover and leave for about an hour at room temperature. Ensure the mixture has a thick consistency. Right before frying, combine spring onions into the prepared batter. Set aside.
Heat 2 teaspoons of oil in a non-stick skillet over medium heat. Spread ½ cup of batter into skillet evenly (it should be round shape like a ‘dosa’). Fill in holes with more batter if required. Scatter cooked shrimps and vegetables. Uncover, cook until the pancake is golden and crispy brown. Use a spatula to fold the pancake in half to enclose the filling. Repeat the steps with the remaining batter to make more pancakes. Serve immediately with dipping sauce and lettuce.
