Ingredients Jump to Instructions ↓

  1. 10 pieces 175 g 2 teaspoons 1/2 teaspoon 1/2 teaspoon 250 ml 125 ml 60 ml 2 teaspoons 150 g 300 g 4 150 g 10 20 g Dipping sauce

  2. 2 tablespoons 2 tablespoons 1-2 teaspoons 1/2 teaspoon Rice flour Corn flour Curry powder Ground turmeric Coconut milk Water Coconut cream Oil Pork ribs, boned and thinly sliced Raw shrimps, peeled, deveined and meat finely chopped Spring onions (scallions), chopped Bean sprouts, scraggly ends removed Lettuce leaves Fresh mint leaves Fish sauce Lime juice Chopped fresh chili

  3. 1/2 teaspoon sugar

Instructions Jump to Ingredients ↑

  1. : Place the rice flour, corn flour, 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 so the batter thickens. Heat 1 teaspoon oil in a heavy-based frying pan. Cook the pork in batches over moderately high heat for 1 to 2 minutes or until browned. Stir the batter well. Heat the remaining oil and add 2 tablespoons batter to the pan, swirling it to form a small round pancake. Cook the pancake for 30 seconds or until it begins to crisp on the underside. Place 2 pieces of pork, 1 tablespoon shrimp meat, 1 tablespoon spring onions and 1 tablespoon bean sprouts in the centre of the pancake. Cover the pan and cook for 1 to 2 minutes, or until the shrimps become pink and the vegetables soften. The base of the pancake will be very crisp, the top side will be set but soft. Place the pancake on the platter and repeat with the remaining ingredients. Place each cooked pancake inside a lettuce leaf and top with 2 mint leaves. Fold 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.


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