Vietnamese Crispy Pancake Food

VIETNAMESE CRISPY PANCAKES

Steps:

• Sift the rice flour and turmeric, salt and sugar together.
• Stir in the coconut milk, sunflower oil and water until well combined and batter is smooth with a pouring consistency.
• Using sunflower oil, heat large non stick pan and pour in enough batter to make a nice, thick pancake to desired size.
• Let this cook on one side for about 3-5 mins until golden.
• The recipe does not say to cook on both sides, so I guess the uncooked side would have to be dry before you took it out.

VEGETARIAN VIETNAMESE CRISPY PANCAKES

Steps:

• To make the filling, heat the sesame oil in a wok and stir-fry the tofu until golden. Set aside.
• Stir-fry the ginger, garlic, bamboo shoots, spring onions and onion for 2-3 minutes or until just tender.
• Season with salt and add the shaved coconut and stir to combine.
• Remove from the heat, set aside and keep warm.
• To make the batter, sift the rice flour, turmeric, salt and sugar into a mixing bowl.
• Stir in the coconut milk, sunflower oil and water until well combined and the batter is smooth with the consistency of pouring cream.
• Heat a large, non-stick frying pan over a medium to high heat, and lightly grease with a little sunflower oil.
• Pour in enough batter to cover the pan and swirl around to make a thin crêpe. Cook on one side only for 3-5 minutes or until golden and crisp.
• Make, fill and eat pancakes one at a time. Fill the crêpe and fold over, then transfer to a serving platter.
• Serve the herbs and lettuce on a separate plate. Wrap portions of the crêpe and some herbs in the lettuce lie san choy bau. Add a squeeze of lime. Then repeat until all the crêpe batter has been used.