Crispy Vietnamese pancakes

• Vegetarian

• Produce

  • 1 handful Beansprouts
  • 2 Carrots
  • 1 Chilli, red
  • 1 Cucumber
  • 1 Favourite stir-fried vegetables
  • 1 Garlic clove, large
  • 2 Spring onions

• Canned Goods

  • 240 ml Coconut milk, full fat from a can

• Condiments

  • 1 tbsp Brown sugar or maple syrup
  • 2 tbsp Rice vinegar or lime juice
  • 1 Sriracha or other chilli sauce
  • 1 tbsp Tamari

• Baking & Spices

  • 2 tbsp Cornflour / cornstarch
  • 1 Red pepper
  • 200 g Rice flour
  • 1/2 tsp Salt
  • 1 pinch Sugar
  • 1 1/2 tsp Turmeric

• Oils & Vinegars

  • 1 Oil

• Liquids

  • 240 ml Water

Found on lazycatkitchen.com

Description

Directions

• Mix all batter ingredients together in a large bowl and set aside. Add enough water to make the batter runny like crêpe batter. I used just over 1 cup of water to achieve the right consistency. It’s best to prepare the batter a few hours ahead of time and keep in the fridge until ready.Combine pressed garlic and rice vinegar (or lime juice) in a small bowl. Let it sit for a few minutes – combining garlic with acid first will neutralise raw garlic flavour a little. After 5 minutes, add sugar, soy sauce, chilli and 2 tbsp of water and mix well. Set aside.Heat up a non-stick pan on a medium heat (I used setting 4 out of 6). Once warm, pour a bit of oil on the pan (I use 1 tsp on my 15 cm / 6 in diameter pan). Let it heat up until sizzling hot. Measure out about 1/4 cup of batter and take the pan off the heat briefly. Pour the batter onto the pan and swivel it a few times quickly so that the batter spreads evenly.Cook the pancake for 2 minutes on one side, after this time, the pancakes should come off the pan very easily. Using a wide spatula, turn the pancake over and fry for 1-2 minutes on the other side.Fold the pancake in half and set aside. Keeping the pancakes warm while you cook the rest will stop them from becoming too brittle.Enjoy straight away, filled with stir-fried and fresh veggies, sprouts and herbs.