serves 6

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

• 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.

To Serve

• lettuce leaves

• 1 bunch mint, basil leaves

• 1 star fruit, sliced