Crispy pancakes

Crispy pancakes

 

 Ingredients:

• 220g (1/4 cups) rice flour
• 2 tablespoons cornflour
• 1 x 400ml can coconut milk
• 310ml (1/4 cups) frosted water
• 1 teaspoon ground turmeric
• 1 teaspoon sugar
• 1/2 teaspoon salt
• Squeeze of white pepper
• 2 tablespoons shelled nut oil
• 1 tan onion, divided, cut into slender wedges
• 300g Pork porterhouse Steak, meagerly cut
• 12 cooked prawns, peeled, coarsely cleaved
• 130g (2 cups) bean sprouts, trimmed
• Spread lettuce leaves, to serve
• New mint leaves, to serve

Sauces:

• 60ml (1/4 mug) fish sauce
• 60ml (1/4 mug) crisp lime juice
• 1/2 tablespoons water
• 1 tablespoon caster sugar
• 1 long new red bean stew, split, deseeded, finely cleaved
• 1 garlic clove, finely cleaved

How to make:

1. To make the sauces, consolidate fish sauce, lime juice, water, sugar, stew and garlic in a little bowl. Mix until sugar disintegrates.
2. Mix the consolidated flour, coconut milk, water, turmeric, sugar and salt in a medium dish. Season with white pepper. Cover and place in the refrigerator for 1 hour or overnight to rest.
3. Heat a 20cm (base estimation) non-stick skillet over high hotness. Include 1 tablespoon of oil and hotness until simply smoking. Stir-fry the onion and pork for 5 minutes or until brilliant. Exchange to a plate. Wipe the skillet clean.
4. Gently brush skillet with one-quarter of remaining oil. Hotness over medium high temperature until smoking. Include one-quarter of the flour mixture and tilt skillet, whirling player to cover base and marginally up the side. Cook for 5 minutes or until underside is brilliant. Place one-quarter of pork mixture and one-quarter of the prawn on a large portion of the pancake. Top with one-quarter of bean sprouts. Overlap over to encase. Exchange to a plate and spread with foil. Rehash with the remaining oil, flour mixture, pork mixture, prawn and bean sprouts. Cut every pancake into quarters and present with lettuce and mint.