Vietnamese Pancakes in Lettuce Parcels Recipe



Vietnamese Pancakes in Lettuce Parcels Recipes

Ingredients :

1 cup rice flour

2 tsp cornflour

1/2 tsp curry powder

1/2 tsp turmeric

1 cup coconut milk

1/2 cup water

1/4 cup coconut cream

2 tsp oil

150g pork loin, thinly sliced

150g raw prawn meat

4 spring onions, chopped

150g bean sprouts

10 large lettuce leaves

1 cup fresh mint leaves

Dipping Sauce:

2 tbsp fish sauce

2 tbsp lime juice

1-2 tsp chopped fresh chili

1/2 tsp sugar

Method :

Place the 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.

Serves 10


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