Tuesday, July 22, 2008

Rice Flour Pancakes

Pancake Shell:
1 pkg. (400 grams) rice flour
1/2 tsp. salt
1 tbsp. turmeric powder
3 cups coconut milk

Mix rice flour, salt and turmeric powder together. Stir in coconut milk.

Pancake Filling:
400 grams of ground pork
400 grams of peeled and deveined shrimp
1 cup of bean sprouts
1/2 cup of cooked green beans
1 onion, minced
1 green onion, minced
1 tsp. salt
1 tsp. pepper

Cook the pancake filling ingredients together in a pan, then remove from heat.

Heat 1 tbsp. of oil in a pan, and pour a ladle full of pancake mix into the pan. Spread it to cover the base of the pan, then sprinkle a layer of pancake filling on top of the mix. Cover the pan for one minute or until the pancake is cooked. Then fold the pancake in half using a spatula. Slide the pancake onto a plate and serve with lettuce, basil and cilantro.
Pieces of the pancake can be wrapped in lettuce leaves with basil and cilantro, then dipped in sweet and sour fish sauce.

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