Bánh Xèo

Ingredients

• 1200g rice flour
• 21 tsp turmeric powder
• 31 tsp salt
• 4300ml coconut milk
• 5200ml sparkling water
• 6200g raw prawns, peeled
• 7150g pork belly, thinly sliced
• 8200g bean sprouts
• 91 bunch spring onions, sliced
• 10Vegetable oil for frying
• 11Fresh lettuce leaves
• 12Fresh mint and coriander
• 13Nuoc cham dipping sauce

Instructions

1. 1Whisk rice flour, turmeric, salt, coconut milk and sparkling water into a smooth batter. Rest for 30 minutes.
2. 2Heat a little oil in a non-stick pan over medium-high heat. Add a few pork slices and prawns.
3. 3Pour a ladle of batter over the pork and prawns, swirling to coat the pan thinly.
4. 4Scatter bean sprouts and spring onions over one half of the pancake.
5. 5Cover and cook for 2-3 minutes until the edges are crispy and golden.
6. 6Fold the pancake in half over the bean sprouts. Slide onto a plate.
7. 7Repeat with remaining batter and filling.
8. 8Serve hot with lettuce, herbs and nuoc cham for wrapping and dipping.