Vegetarian Vietnamese Crispy Pancakes
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What can you say - this is sublime!
- Ready In:
- 350 g rice flour
- 1⁄2 teaspoon ground turmeric
- 1 pinch salt
- 1 teaspoon sugar
- 750 ml coconut milk
- 2 teaspoons sunflower oil, plus extra to grease pan
- 250 ml water, plus a little more if required to make batter smooth
- 2 teaspoons sesame oil
- 200 g firm tofu, drained and diced
- 1 teaspoon finely grated ginger
- 2 garlic cloves, crushed
- 100 g bamboo shoots, rinsed
- 1 bunch spring onion, chopped
- 1 white onion, thinly sliced
- 150 g shaved fresh coconut
- 1 teaspoon sesame seeds
- 8 iceberg lettuce
- 1⁄2 bunch Thai basil, leaves picked
- 1⁄2 bunch vietnamese mint, leaves picked
- 2 limes, quartered
- 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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