INGREDIENTS………………………………..
| • Vietnamese pancake flour | 400 g |
|---|---|
| • Grated coconut | 250 g |
| • Coconut water | 400 ml |
| • Prawns | 300 g |
| • Pork belly | 300 g |
| • Green onion | 2 stems |
| • Onion | 1 |
| • Bean sprouts | 200 g |
| • Cooking oil | 100 ml |
| • Salt, seasoning | enough |
SERVE WITH………………………………..
| • Mustard greens | 200 g |
|---|---|
| • Herbs | 200 g |
DIPPING SAUCE………………………………..
| • Fish sauce | 50 ml |
|---|---|
| • Lime juice | 2 tbsp |
| • Garlic | 3 cloves |
| • Chili | 1 |
| • Sugar | 2 tbsp |
| • Seasoning | 1/2 tbsp |
| • Water | 50 ml |
| • Green papaya | 200 g |
Boil the prawns with a pinch of salt.
Wash pork belly, boil and slice into thin slices.
Wash bean sprouts carefully.
Steam mung beans.
Slice green onion. Extract coconut milk from
grated coconut. Mix the coconut milk and
coconut water together. Add pancake flour and
turmeric powder and mix thoroughly. Add green
onions, salt, sugar and seasoning and stir.
Heat the frying pan, adding cooking oil. Put
prawns, meat and minced onion in and stir-fry
until done.
Pour a big ladle of flour mixture (around 200ml)
into the frying pan. Roll the pan gently so that
the flour mixture clings to the pan
Add the meat mixture. When the pancake is
cooked through, add bean sprouts and mung
beans. Cover for 2’, then fold the pancake in
half and remove.
Wrap a piece of the pancake and herbs inside a
mustard leaf and enjoy with the dipping sauce.