Ingredients Jump to Instructions ↓

  1. 4 200 g 1/2 teaspoon 250 ml 1/2 teaspoon 150 ml 1 tablespoon 2 tablespoons 200 g 200 g 1 100 g 200 g 10 sheets Garnishing

  2. 2 tablespoons 1 sprig

  3. 1 sprig

  4. 1/4 Rice flour Turmeric powder Water Salt Coconut milk Spring onions, finely chopped Cooking oil Squid, cleaned, cut into cubes Shrimps, peeled and deveined, cut into cubes Onion, peeled and thinly sliced Bean sprouts Split green beans, soaked and steamed until soft Vietnamese rice paper, sprinkled with water to soften Mixed fish sauce Lettuce leaves Mint leaves Cucumber, thinly sliced Pickled carrot and radish, to serve

Instructions Jump to Ingredients ↑

  1. : In a large mixing bowl, blend rice flour and turmeric powder with water, then add a pinch of salt, coconut milk and spring onion. Mix well into a batter. In a large frying pan (skillet), heat cooking oil over medium heat until very hot. Add squids, shrimps and onion. Stir fry for 2-3 minutes until meats are lightly cooked. Stir batter well and scoop a ladleful into pan. Add bean sprouts and green beans. Cover for 5 minutes until pancake is crisp. Fold pancake into half and combine to cook for another 5 minutes. Transfer to a plate. Serve pancake with mixed fish sauce for dipping and rice paper, lettuce, mint leaves, cucumber and pickled carrot and radish on the side. To assemble, place a sheet of rice paper on a plate and top with a small piece of pancake and some garnishing ingredients. Wrap and dip into mixed fish sauce before eating.


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