1/2 cup of rice flour (used 250ml cup)
1/2 cup of gluten free flour
1/2 tsp turmeric powder
1 cup of coconut milk
100 ml water
1/4 tsp salt
2 spring onion, chopped
12 prawn cutlet, remove tail and halved
100g pork belly, thinly sliced
2 tsp brown sugar
1 Tbsp fish sauce
1 Tbsp vinegar
50g mung bean sprouts
50g carrots, julienne
|Submitted by: Sachie||14 January 2016|
This delicious street food is one of my favourite Vietnamese food, originating from Ho Chi Minh City,
1. Add all the “Batter Mix” ingredients in a large bowl and mix well. Make this at least 30 mins before you
start to cook.
2. In a small bowl, mix all the dipping sauce ingredients and set aside.
3. In a small pan, add 1 Tbsp of oil and cook 1/4 of pork and prawns on medium high heat - cook for 1-2 minutes
and add 1/4 of the batter mix. Quickly swirl the pan to spread the batter (just like making thin crepes).
Add some mung bean sprouts and carrots on the top of the crape and put the lid on. Cook for 2 minutes
4. Remove the lid and cook for another 30-60 sec until the bottom of the crapes becomes lightly brown and
edges are crispy. Folded into half with spatula and serve with dipping sauce and some lettuce on the side.