steps to prepare award winning Vietnamese pork & prawn pancakes

Halo, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Vietnamese pork & prawn pancakes. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vietnamese pork & prawn pancakes is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Vietnamese pork & prawn pancakes is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 70ml vegetable oil
  • 500g medium green prawns, peeled, cleaned, halved lengthwise
  • 300g pork fillet, halved lengthwise, thinly sliced
  • 1/4 teaspoon ground turmeric
  • 2 eschalots, thinly sliced
  • 80g (1 cup) bean sprouts
  • 1/2 telegraph cucumber, seeded, thinly sliced
  • 1 small carrot, coarsely grated
  • 1/2 cup firmly packed mint leaves
  • 1/4 cup firmly packed Thai basil leaves
  • Butter lettuce leaves, to serve
  • Lime cheeks, to serve

Method

  • Step 1
    To make batter, sift flours with turmeric, sugar and 1/2 teaspoon salt into a bowl. Whisk in coconut milk and 180ml (3/4 cup) water until smooth. Cover with plastic wrap and stand for 20 minutes.
  • Step 2
    To make nuoc mam cham, whisk all ingredients in a small bowl until sugar dissolves. Makes 125ml (1/2 cup).
  • Step 3
    Heat 1 tablespoon oil in a wok over high heat. Add prawns, pork and turmeric, and stir-fry for 3 minutes or until just cooked. Transfer to a bowl and cover to keep warm. Wipe wok clean with paper towel. Return wok to high heat with 2 teaspoons oil. Add eschalots and stir-fry for 1 minute or until soft.
  • Step 4
    Preheat oven to 150C. Line an oven tray with baking paper. To cook pancakes, heat 2 teaspoons oil in a 22cm crepe pan or non-stick frying pan over medium�high heat. Scatter one-quarter of the eschalots over pan, then pour in 80ml (1/3 cup) batter, swirling to form a thin pancake. Cook, on one side only, for 4 minutes or until top is just firm and underside is crisp and golden. Transfer to prepared tray, cover with baking paper, then keep warm in oven. Repeat with remaining oil, eschalots and batter to make 4 pancakes, stacking each between baking paper.
  • Step 5
    To make salad filling, combine bean sprouts, cucumber, carrot and herbs with 1 tablespoon nuoc mam cham in a bowl.
  • Step 6
    Divide pork mixture and salad on one half of each pancake. Fold pancakes over filling and serve with lettuce leaves, lime cheeks and remaining nuoc mam cham sauce.

So that’s going to wrap it up for this exceptional food Vietnamese pork & prawn pancakes recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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