Ingredients
Units
Scale
- Pancake Batter
- 1 1/2 cups rice flour
- 1/2 cup corn flour
- 2 cups water
- 1 tsp turmeric
- 1 egg
- 1/2 tsp salt
- Marinade
- 2 tsp minced garlic
- 2 tsp minced spring onion
- 2 Tbsp minced shallot
- Plenty of vegetable oil
- 12 large uncooked shrimp, tail off
- 3/4 lb pork belly meat, sliced as thin as you possibly can in 2x1" (ish) pieces
- Extras
- 3 cups bean sprouts, washed and blanched
- 3 cups fragrant greens mix (mint, basils, coriander, and other fragrant greens)
- 12 sheets of thin rice paper (about 4x4" size)
- Sauce
- 1 tsp red chili oil
- 1 Tbsp vegetable oil
- 3 tsp sugar
- 3 tsp lime juice
- 2 tsp minced garlic
- 1 tsp minced red chili
- 2 tsp fish sauce
Instructions
- First, make the batter by combining the rice flour, corn starch, turmeric, salt, egg, and water. Whisk together, and set aside. {Ideally this will be made 6+ hours before cooking, but don't stress if you can't do that!}
- Combine the pork and shrimp, and toss with the garlic, spring onion, and shallot reserved for the marinade. Add 1/2 tsp vegetable oil to make it all come together.
- In a small frying pan, add about 2 tsp of oil. Have your meats and batter handy. Heat the oil over medium heat until quite hot (stick the end of a dry chopstick in the oil, if it bubbles it's ready!). Add two slices of pork and one shrimp, cooking for about 30 seconds before flipping over. Arrange so they are essentially in two columns — on shrimp and piece of pork on one side, and one piece of pork on the other (we're preparing for folding the pancake, without having any meat on the seam).
- After a minute of cooking the meats on the second side, whisk the batter and then pour 1/3 to 1/2 cup (will depend on the size of your skillet) of the batter into the pan, while swirling slowly in order to cover the entire surface of the pan and get under the meats. The pancake will sizzle, and should be very thin.
- Add a small handful of bean sprouts to 1/2 of the pancake, then cover with a lid to steam them as the pancake cooks. After two minutes, check the pancake — the edges should be quite crispy. Once the edges are crispy, carefully pry up one side and fold in half over the other side of the pancake. Cook until both sides are golden-brown, then remove (let excess oil drip off a bit) from the pan.
- Cook all the remaining pancakes.
- To make the sauce, combine all of the sauce ingredients. Taste and add more ingredients to your liking (more lime for more sourness, more sugar to be sweeter, more fish sauce for flavor, etc.).
- To serve, cut each pancake in half. Open up the 1/2 pancake, place it on a rice paper wrapper, stuff with the herb mixture, then roll up together. Dip in the sauce, and enjoy!