INGREDIENTS………………………………..
| • Rice flour | 300 g |
|---|---|
| • Coconut milk | 200 ml |
| • Cabbage | 200 g |
| • Herbs | 100 g |
| • Mung beans | 50 g |
| • Turmeric powder | 1 tbsp |
| • Prawns | 200 g |
| • Scallion | 50 g |
| • Cooking oil | 150 m |
| • Salt, seasoning | enough |
DIPPING SAUCE………………………………
| • Fish sauce | 50 m |
|---|---|
| • Lime juice | 2 tbsp |
| • Garlic | 3 cloves |
| • Chili | 1 |
| • Sugar | 2 tbsp |
| • Seasoning | 1/2 tbsp |
| • Water | 200 ml |
| • Green papaya | 200 g |
| Mix lime juice, fsh sauce, garlic, chili, sugar and seasoning together. Adjust the flavors to balance out the sweet and sour. |
Peel of the prawns. Steam the mung beans.
Mix the rice flour with water and coconut
milk. Add salt, seasoning. After 10’, add
turmeric powder and stir well until smooth.
Heat a generous amount of cooking oil in a
mini-pancake pan. Pour a small amount of
the batter into the pan.
Add a prawn on top of each mini-pancake.
Fry for 1-2’ over medium heat. When they
turn golden brown, top with chopped
scallions and remove from pan.
Add mung beans and onions.
To serve, take a mustard green leaf and roll
the mini-pancake together with herbs and
pickled green papaya. Dip in the sauce and
enjoy.
