Sort ingredients
kat_kat_1972
QR Code
Listen
Pdf
In a bowl, whisk together rice flour, all-purpose flour, salt and turmeric. Gradually add water and coconut milk, whisking until smooth and lump-free. Set aside to rest for 10 minutes.
In a small bowl, combine chili, garlic, fish sauce, vinegar, white sugar and water. Stir until sugar has fully dissolved. Taste and adjust if needed, for a balanced sweet, sour and salty flavor.
Divide all the filling ingredients into two portions, as each pancake is cooked individually.
Heat a small frying pan over medium-high heat and add 1 TBSP oil. Sauté prawns, garlic and shallots until just cooked through (approx. 1-2 minutes)
Pour half of the batter into the pan, swirling to create a thin, even layer. Sprinkle over spring onion and cook for 2 minutes. Cover with a lid and cook for another minute.
Remove the lid and drizzle a little extra oil around the edges. Cook for another 1-2 minutes until the pancake is golden and crispy on the edges.
Scatter mung bean sprouts and fresh coriander over one half of the pancake. Fold the pancake in half and slide onto a serving plate. Repeat with remaining ingredients.
Serve with dipping sauce.