From the Salivate! kitchen
Hue Pancakes
The story behind the dish
These Gluten Free delicious pancakes will keep you coming back for more. Of course you can create a vegetarian option by changing out the prawns and pork belly for eggplant, cauliflower and mushrooms if you like
The recipe
Hue Pancakes
- Prep time
- 15 minutes
- Cook time
- 45 minutes
- Total time
- 1 hour
- Difficulty
- Medium
Ingredients
- 2 cloves garlic minced
- 200 g school prawns, legs and heads trimmed
- 200 g pork belly, fat trimmed, thinly sliced
- 2 eggs beaten
- ½ cup spring onions, sliced
- 2 carrots cut into small, thin batons
- 500g bean sprouts
- vegetable oil, for stir-frying
- BATTER
- 100 g rice flour
- 25 g glutenous rice flour
- 1 tsp turmeric powder
- ½ tsp salt
- 150 ml coconut milk
- TO SERVE
- lettuce leaves
- 1 bunch mint, basil leaves
- 1 star fruit, sliced
- 150 ml soda water
Method
- Place a frying pan over medium heat, add 1 tablespoon of oil, 1 teaspoon of minced garlic and the prawns, and stir-fry for 3 minutes.
- Remove the prawns and set aside. Wipe the pan clean, then repeat this process with the pork belly. Set aside.
- To make the batter, combine the rice flours, turmeric, salt, coconut milk and soda water. Whisk well and set aside for 10 minutes.
- Wash the lettuce leaves and herbs and arrange them on a large platter.
- Place a small heavy-based non-stick frying pan (about 20 cm/8 inches) over medium heat. Add 2 tablespoons of oil. Once the oil is hot, add a thin layer of batter to the pan, swirling to coat the base of the pan. Add 1 tablespoon of beaten egg, then add some prawns, pork, spring onions and bean sprouts and carrot.
- Fry for 2 minutes or until the base is crisp and browned. Repeat this process with the remaining batter and filling ingredients.
- Fold the pancake in half to make it "smile", and eat with lettuce, mint and basil leaves and star fruit.