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:
- To make the sauces, consolidate fish sauce, lime juice, water, sugar, stew and garlic in a little bowl. Mix until sugar disintegrates.
- 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.
- 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.
- 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.
