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Vietnamese Seafood Pancake

By: Hoang Van

Ingredients : Serves 4

200 g Rice flour
1/2 teaspoon Turmeric powder
250 ml Water
1/2 teaspoon Salt
150 ml Coconut milk
1 tablespoon Spring onions, finely chopped
2 tablespoons Cooking oil
200 g Squid, cleaned, cut into cubes
200 g Shrimps, peeled and deveined, cut into cubes
1 Onion, peeled and thinly sliced
100 g Bean sprouts
200 g Split green beans, soaked and steamed until soft
10 sheets Vietnamese rice paper, sprinkled with water to soften
   
Garnishing  
2 tablespoons Mixed fish sauce
1 sprig Lettuce leaves
1 sprig Mint leaves
1/4 Cucumber, thinly sliced
Pickled carrot and radish, to serve

Preparation:

  • In a large mixing bowl, blend rice flour and turmeric powder with water, then add a pinch of salt, coconut milk and spring onion. Mix well into a batter.

  • In a large frying pan (skillet), heat cooking oil over medium heat until very hot. Add squids, shrimps and onion. Stir fry for 2-3 minutes until meats are lightly cooked.

  • Stir batter well and scoop a ladleful into pan. Add bean sprouts and green beans.

  • Cover for 5 minutes until pancake is crisp. Fold pancake into half and combine to cook for another 5 minutes. Transfer to a plate.

  • Serve pancake with mixed fish sauce for dipping and rice paper, lettuce, mint leaves, cucumber and pickled carrot and radish on the side.

  • To assemble, place a sheet of rice paper on a plate and top with a small piece of pancake and some garnishing ingredients.

  • Wrap and dip into mixed fish sauce before eating.





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Date Added: 2009-03-16 Views : 57

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