Dim Sum and Snacks Recipes - Vietnamese Pancake in Lettuce Parcels

Ingredients

• 1 cup rice flour

• 2 teaspoons corn-flour

• 1/2 teaspoon curry powder

• 1/2 teaspoon turmeric

• 1 cup coconut milk

• 1/2 cup water

• 1/4 cup coconut cream

• 2 teaspoons oil

• 150 g pork loin, thinly sliced

• 150 g raw prawn meat

• 4 spring onions, chopped

• 150 g bean sprouts.

• 10 large lettuce leaves

• 1 cup fresh mint leaves

 Dipping Sauce

• 2 tablespoons fish sauce

• 2 tablespoons lime juice

• 1-2 teaspoons chopped fresh chili

• 1/2 teaspoon sugar

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Method:

1. Place the flours, 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 for the batter to thicken.

2. Heat 1 teaspoon oil in a heavy-based frying pan; add several pieces of pork and cook over medium-high heat for 1-2 minutes or until browned. Repeat with remainder; set aside.

3. Stir the batter well. Heat the remaining oil and add 2 tablespoons batter to pan, swirling to form a small round pancake. Cook for 30 seconds or until pancake begins to crisp on the underside. Pile 2 pieces pork, 1 tablespoon prawn meat, 1 tablespoon spring onions and 1 tablespoon bean sprouts in the centre of the pancake.

4. Cover the pan and cook for 1-2 minutes, or until the prawns become pink and the vegetables have softened. (The base of the pancake will be very crisp, the top side will be soft and firm.) Place the pancakes on a platter. Repeat with the remaining ingredients.

5. Place each cooked pancake inside a lettuce leaf and top with 2 mint leaves. Fold up the lettuce to form a parcel. Serve with dipping sauce.

6. To make dipping sauce: Combine the fish sauce, lime juice, chili and sugar in a bowl and whisk until well blended. adding 2 tablespoons of water if it thickens too much on standing. The pancakes can be made larger and cut into quarters or folded and cut if desired.

Note: The pancake batter can be made up to 1 day in advance.