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Jordan Bourke's Vietnamese-style crispy pancakes with nuoc cham sauce
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220g rice flour
1½ tsp ground turmeric
1 tsp caster sugar
400ml coconut milk, warmed gently if solid
vegetable oil, for frying
150g cooked king prawns
25g pack mint, leaves picked
28g pack coriander, leaves picked
3 salad onions, shredded into 7cm lengths
NUOC CHAM SAUCE
1 tbsp caster sugar
2 garlic cloves, crushed
1 red Thai chilli, deseeded and very finely chopped
2 limes, zest of 1 and 2 tbsp juice
2½ tbsp fish sauce
1. For the pancakes, sieve the rice flour and turmeric into a large bowl. Stir in the sugar and a large pinch of salt, then slowly whisk in the coconut milk and 200ml water, ensuring there are no lumps. Leave to rest for 20 minutes.
2. Meanwhile, for the nuoc cham sauce, put the sugar and 100ml warm water in a bowl and stir until dissolved. Add the remaining ingredients, stir, cover and set aside. Preheat the oven to 100˚C, gas mark ¼.
3. Heat 1 tbsp oil in a large 24cm-base non-stick pan over a high heat. Once smoking hot, pour in a large ladleful of batter, ensuring it covers the entire surface of the pan in a thin layer (you will need to swirl the batter quickly). Fry for 4-5 minutes, without moving it around, until the bottom is golden brown in places, quite crispy and the surface is dry. Slide onto a plate and keep warm in the oven; repeat with the rest of the batter. 4 Put another 1 tbsp oil in the pan, add the beansprouts and stir-fry for 3 minutes. Stir in the prawns for 1 minute. Season and divide the mixture between the pancakes, add the herbs and salad onions, and drizzle over the sauce.
This recipe first appeared in Waitrose & Partners Food, March 2020 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in February 2020.