Vegetarian Vietnamese Crispy Pancakes

Recipe by Wendys Kitchen
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READY IN: 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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