Name: Crisp Rice Pancake with Combination Stuffing
Yield: Serves eight as a shared dish
Cuisine: Vietnam
Ingredients: 150 ml Nuoc Cham; shredded carrot; shredded cucumber; ½ cup mint leaves; ½ cup coriander leaves; ½ cup Thai sweet basil leaves; 1 tablespoon fish sauce; 1 tablespoon palm sugar; cos and red-oak lettuce leaves; ¼ cup snowpea sprouts; 50 g dried mung beans; 200 ml coconut cream; 1 onion, thinly sliced; 6 king prawns, poached, shelled, deveined and halved; ½ cup rice vermicelli, soaked in warm water until soft; a pinch of salt; 1 cup fresh beansprouts; 1 clove garlic, crushed; ⅓ cup rice flour; 100 g Chinese barbecued pork; 2 tablespoons peanut oil; a pinch of turmeric; a pinch of sugar

Preparation info

Serves
eight
as a shared dish

Difficulty
Easy

Appears in

Rockpool

By Neil Perry

Published 1998

About

This dish makes a fresh and vibrant starter for any summer luncheon. The crispy crêpe encloses a lovely fresh herb and vermicelli salad. The dish is usually served with nuoc cham and lettuce. If you like, you can wrap the crêpe in the lettuce and eat it like a roll. Barbecued pork is readily available from Chinese food shops.

Ingredients

Crêpe Batter

50 g dried mung beans
200 ml coconut cream
⅓

Method

To make the batter soak the mung beans in water for 40 minutes. Drain. Put the mung beans and coconut cream in a blender and purée. Add the rice flour, sugar, salt and turmeric, and blend well. Sieve the mixture and allow to stand for 30 minutes in the fridge.

To make the filling, combine all the ingredients in a bowl and mix well.

In a non-stick crêpe pan heat up the peanut oil