Vietnamese Crispy Pancakes With Spring Onion, Chicken And Prawns Recipe

Ingredients For Vietnamese Crispy Pancakes With Spring Onion, Chicken And Prawns Recipe

• Pancake batter
• 350 gram Rice flour
• 0.5 teaspoon Ground turmeric
• pinch Pinch of salt
• 1 teaspoon Sugar
• 3 cup Coconut milk
• 2 teaspoon Sunflower oil, plus extra for cooking pancakes
• 1 cup Water, plus extra to make batter smooth
• Filling
• 2 teaspoon Sesame oil
• 4 Chicken thigh fillets, diced
• 2 Cloves Garlic, Chopped
• 1 teaspoon Finely grated ginger
• 1 bunch Large green onions, sliced on a long diagonal, root removed
• 1 Large handful bean sprouts
• 1 Brown onion
• 250 gram Green king prawns, peeled, deveined and halved lengthways
• As required Soy sauce, to taste
• Garnish
• 8 cup Iceberg Lettuce
• 0.5 bunch Basil
• 0.5 bunch Mint