Crisp rice flour pancakes

Crisp rice flour pancakes

By
From
The Complete Asian Cookbook
Makes
6
Photographer
Alan Benson

Serve these pancakes either whole or in pieces, wrapped in lettuce leaves and dipped in nuóc châm sauce.

Ingredients

Quantity Ingredient
125g rice flour
35g plain flour
2 tablespoons ground rice
1/2 teaspoon ground turmeric
1/2 teaspoon salt
100ml coconut cream
2 eggs

Filling

Quantity Ingredient
125ml oil
3 garlic cloves
500g raw prawns, peeled, deveined and halved lengthways
4 spring onions, thinly sliced
150g pork loin, cooked and thinly sliced
115g fresh bean sprouts, trimmed

Method

  1. Combine the flours, ground rice, turmeric and salt in a bowl. Add the coconut cream, eggs and 200 ml water and whisk until just combined. Leave to stand for 30 minutes and then test the consistency which should be similar to pouring cream. If it is too thick, add extra water to achieve the desired consistency.
  2. To make the filling, heat 1 tablespoon of the oil in a small frying pan over high heat. Add the garlic and prawns and stir-fry until the prawns start to turn pink. Transfer to a plate, then arrange the remaining ingredients within reach of where you are going to cook the pancakes.
  3. When you are ready to serve, heat 1 tablespoon of the oil in a heavy-based frying pan over medium heat. Add ½ cup of pancake batter and swirl quickly to cover the base of the pan. Over one half, quickly scatter the prepared filling ingredients starting with the spring onions, then the prawns, pork and bean sprouts and cook until the base starts to crisp and brown. Fold the empty half over and slide onto a serving plate. Repeat with the remaining oil and pancake batter and serve immediately.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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