flours, curry powder, turmeric, coconut milk, water and coconut cream in a
food processor. Process for 30 seconds or until smooth. Cover and set
aside for 45 minutes for the batter to thicken. Heat 1 tsp oil in a
heavy-based frying pan; add several pieces of pork and cook over
medium-high heat for 1-2 minutes or until browned. Repeat with remainder;
set aside. Stir the batter well. Heat the remaining oil and add 2 tbsp
batter to pan, swirling to form a small round pancake. Cook for 30 seconds
or until pancake begins to crisp on the underside. Pile 2 pieces pork, 1
tbsp prawn meat, 1 tbsp spring onions and 1 tbsp bean sprouts in the
centre of the pancake. Cover the pan and cook for 1-2 minutes, or until
the prawns become pink and the vegetables have softened. The base of the
pancake will be very crisp, the top side will be soft and firm. Place the
pancakes on a platter. Repeat with the remaining ingredients. Place each
cooked pancake inside a lettuce leaf and top with 2 mint leaves. Fold up
the lettuce to form a parcel. Serve with dipping sauce.
To make dipping
sauce : Combine the fish sauce, lime juice, chili and sugar in a bowl and
whisk until well blended.
Note : The
pancake batter can be made up to 1 day in advance, adding 2 tbsp of water
if it thickens too much on standing. The pancakes can be made larger and
cut into quarters or folded and cut if desired.