serves
4
prep
20 minutes
cook
40 minutes
difficulty
Mid
serves
4
people
preparation
20
minutes
cooking
40
minutes
difficulty
Mid
level
Ingredients
Batter
- 500 g rice flour
- 4–5 cups water
- 1 cup coconut cream
- 1 tsp ground turmeric
- pinch of salt
- 1 bunch spring onions (scallions), chopped
- vegetable oil
Filling
- 500 g pork belly
- 500 g beansprouts
- 1 onion, sliced
- cooked shrimps, shells on
- Vietnamese mint, basil and coriander leaves, to serve
Instructions
Cook the pork belly into salted boiling water for 15–20 minutes. Slice thinly and set aside.
Blanch the beansprouts in boiling water.
Prepare the batter by mixing the rice flour with water, coconut cream, turmeric, salt and chopped shallots.
In a frying pan, heat just enough oil to cover the pan (tip off excess) and fry a spoonful of the onion for a couple of minutes until translucent.
Pour a cup full of batter mixture into the pan with the onion. Tilt the pan so that the mixture spreads thinly. When the batter begins to crisp around the edge, add some shrimp, 4 or 5 slices of pork belly and a spoonful of beansprouts. Make sure the edges don’t stick to the pan by brushing a little more oil around the edge of the pancake.
Fold one half of the pancake over the ingredients and slip onto serving plate. Serve with fresh herbs. Repeat the process.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
