Cooking at Home
Ingredients
Batter
- 1 cup rice flour
- 1/2 tsp sugar
- 1/4 tsp turmeric
- 1 cup coconut milk
- 1 – 1 1/4 cups water
Dipping Sauce
- 3 tbsp. Kikkoman Naturally Brewed Soy Sauce
- 1 tbsp. fish sauce
- 2cm knob ginger, finely chopped
- 1 tbsp. sugar
- 1 long red chilli, finely chopped
- 1 clove garlic, crushed
- Juice of 1 lime
Filling
- 12 – 16 prawns, cooked
- 80gms snow peas, sliced
- 80gms Enoki mushrooms
- 4 spring onions, sliced
- 60gms bean shoots
- Juice of 1 lime
- 4 sprigs coriander
Garnish
- Lettuce
- Vietnamese mint
- Coriander
Kikkoman sauce used in this recipe
Naturally Brewed Soy Sauce
TOTAL TIME
25min Cook time
5min Prep time
20min
25min Cook time
5min Prep time
20min
Vietnamese Pancakes with Prawns, Ginger & Soy Dipping Sauce
Method
- Combine all ingredients for the dipping sauce in a mixing bowl. Set aside.
- To make the batter, combine the rice flour, sugar and turmeric in a large mixing bowl. Make a well in the centre and pour in the coconut milk and water. Whisk until smooth. Transfer mix to a cool place and rest for 1/2 hour.
- Pour a spoonful of mixture into a hot frying pan over medium heat. Arrange ingredients for filling on top.
- Place the lid on and cook for 1 – 2 minutes or until cooked through.
- Flip over and serve with garnish and dipping sauce on the side.