Coconut Sauce


  • 1 small onion, peeled and thinly sliced
  • 2–3 in / 5–7.5 cm thick end of lemon grass, thinly sliced
  • 1 tsp crushed coriander seeds
  • 1 tbsp groundnut (peanut) oil
  • 3 oz / 85 g creamed coconut, broken off a block
  • about 3 tbsp stock.


Fry the onion, lemon grass and coriander in the oil until the mixture is fragrant. Stir in the creamed coconut, and when it has melted, add enough stock to give the sauce a good consistency for dipping.

If you would like a peanut dipping sauce, substitute peanut butter for the coconut cream.

To assemble the pancakes, which is very similar to the way one tackles Peking duck, spoon on some pork and prawn mixture, and then add some of the herbs and vegetables. Roll up the pancakes, turning in both ends to close them, and eat after dipping in one of the sauces. These rolls can also be deep fried.