Ingredients Jump to Instructions ↓

  1. 100g rice flour

  2. 1 tsp turmeric powder

  3. 300ml coconut milk

  4. 300g prawns, cooked and peeled

  5. 200g chicken breast, cooked and shredded

  6. 200g beansprouts, cleaned

  7. Oil for greasing

  8. 5g lettuce leaves

  9. 2-3 sprigs basil

  10. 2-3 sprigs mint

Instructions Jump to Ingredients ↑

  1. Combine the rice flour, turmeric and coconut milk in a mixing bowl. Stir to mix well.

  2. Grease a pan and place over a medium flame. Pour in one scoop of the rice flour mixture. Swirl until a circle of batter is formed.

  3. Add prawn, chicken and bean sprouts on one side of the pancake. Cook over a low fire until the batter becomes golden brown and crispy.

  4. Flip the other half over to form a half-circle pancake.

  5. Serve with lettuce, basil and mint and Fish Dipping Sauce .


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