- 1 1/3 cups rice flour (we used “00” flour)
- 1/2 cup coconut milk
- 1 green onion chopped fine
- 1 tsp turmeric
- Pinch of chili flakes
- Pinch of sea salt, cracked black pepper
- 1/2 tsp onion powder.
- 1 tbsp of sesame oil
- 1 tbsp of peanut oil
- 1 cup small shrimp pre-cooked
- 1/2 white onion sliced
- 1 tsp sesame oil
- 1/2 tsp mayo
- 1 tsp peanut oil
- Pinch of salt, and ground white pepper
- Pat of butter
- 1 cup fresh bean sprout
- 1 green onion chopped
- 1 Tbsp fresh chopped basil
- 1 Tbsp fresh chopped mint
- In a bowl sift flour, turmeric, salt, pepper, onion powder.
- Mix in coconut milk and whisk until smooth. Set aside for 15 minutes.
- In a wok heat up sesame and peanut oil.
- Toss in onion and sautee till soft and translucent.
- Toss in shrimp and mayo and saute for another 2 minutes or so.
- Season white pepper, salt and butter.
- Take off heat and set aside.
- Heat up sesame oil and peanut oil in a saute pan.
- Pour 2 tbsp of batter into center of pan and use spoon to shape it into a circle, spreading the batter from center to outside round.
- Let it cook for 1-2 minutes then flip and cook for an additional minute.
- Place some shrimp and onion mixture onto one side of the pancake.
- Sprinkle some bean sprout and green onion on top of shrimp.
- Then fold pancake in half and take out of pan and onto a serving plate.
- Sprinkle pancakes with fresh chopped basil and mint.
- Repeat this process until batter is finished.
- Ready to serve.
Traditionally they put coriander leaves, and also fresh chilies in the batter mix.
We used “00” flour but traditionally they use rice flour.