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8tbsp vegetable oil

4 eggs beaten

280g peeled cooked and king prawns (jumbo shrimp), or ready-cooked prawns

4 spring onions trimmed and finely chopped

200g beansprouts

4tsp fried crispy shallots to garnish

100g rice flour

25g plain flour

0.5tsp salt

1tsp sugar

0.5tsp baking powder

1tsp ground turmeric

300ml coconut cream (not coconut milk)

2tsp white sesame seeds

400ml nước chấm (Vietnamese fish sauce)

0.5 fresh pineapple peeled and cored

1 star fruit or green (unripe) mango

2 baby gem lettuce leaves separated

80g pea shoots

120g rocket

25g Thai basil

25g purple perilla

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1. In a large bowl, whisk all the batter ingredients until smooth.

2. In a small bowl, stir the sesame seeds into the nước chấm and set aside.

3. Put a 20 cm cast-iron skillet or nonstick frying pan on a medium heat, add two tablespoons of oil and, when it's hot, pour in about 75 ml (five tablespoons) of the batter, swirling the pan to coat the base evenly.

4. Drizzle over a tablespoon of beaten egg, then sprinkle over some prawns, spring onion and beansprouts (if you like them softened; if not, save them for the salad), then leave to cook for about two minutes, until the base is crisp and golden.

5. Fold the pancake in half to enclose the filling, and transfer to a plate.

6. Repeat with the remaining oil, batter and filling to make four pancakes.

7. Slice the pineapple and star fruit or mango, arrange them and the remaining salad ingredients on a platter and put in the centre of the table.

8. Garnish with crispy fried shallots.

9. To eat, wrap pieces of pancake in lettuce with the herbs and fruit, dip into the sesame nước chấm, and enjoy every joyful bite.

from One Pan Vietnam, by Thuy Diem