Crispy Vietnamese Pancakes with Shrimp and Bean Sprouts

Ingredients

• 1 cup (120g) rice flour 1 cup (120g) rice flour
• 1/4 cup (60ml) coconut milk 1/4 cup (60ml) coconut milk
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (240ml) water 1 cup (240ml) water
• 1/2 lb (225g) shrimp, peeled and deveined 1/2 lb (225g) shrimp, peeled and deveined
• 1 cup (100g) bean sprouts 1 cup (100g) bean sprouts
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• Vegetable oil, for frying Vegetable oil, for frying
• Lettuce leaves, for serving Lettuce leaves, for serving
• Fresh herbs (mint, cilantro, Thai basil), for serving Fresh herbs (mint, cilantro, Thai basil), for serving
• Nuoc Cham dipping sauce, for serving Nuoc Cham dipping sauce, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 4g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 10g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, whisk together the rice flour, coconut milk, turmeric, salt, and water until smooth. Let the batter rest for 30 minutes.
2. 2.
   Heat a non-stick skillet over medium heat and add a drizzle of vegetable oil. Add a few shrimp to the skillet and cook until they turn pink and opaque, about 2-3 minutes per side. Remove the cooked shrimp from the skillet and set aside. Repeat with the remaining shrimp.
3. 3.
   Increase the heat to medium-high and add a tablespoon of vegetable oil to the skillet. Pour 1/4 cup of the batter into the skillet and swirl it around to coat the bottom evenly. Cook for 2-3 minutes until the edges become crispy.
4. 4.
   Arrange a few cooked shrimp, bean sprouts, and green onions on one half of the pancake. Fold the other half over the filling and press gently with a spatula to seal.
5. 5.
   Cook for another minute until the pancake is golden and crispy. Transfer the pancake to a plate and keep warm. Repeat with the remaining batter and filling.
6. 6.
   Serve the Crispy Vietnamese Pancakes with lettuce leaves, fresh herbs, and Nuoc Cham dipping sauce. To eat, wrap a pancake in a lettuce leaf, add some herbs, and dip into the sauce.

Treat your ingredients with care...

• Shrimp — Make sure to properly devein and peel the shrimp before cooking to ensure a clean and enjoyable eating experience.

Tips & Tricks

• For extra crispiness, make sure the skillet is hot before pouring the batter.
• Customize the filling by adding sliced bell peppers, mushrooms, or mung bean sprouts.
• If you prefer a spicier flavor, add a few slices of fresh chili pepper to the filling.
• To save time, you can prepare the batter in advance and refrigerate it for up to 24 hours.
• Leftover pancakes can be reheated in a skillet or oven to regain their crispiness.

Serving advice

Serve the Crispy Vietnamese Pancakes as a main course or as a snack. Allow your guests to assemble their own wraps by placing a pancake on a lettuce leaf, adding fresh herbs, and dipping into the Nuoc Cham sauce.

Presentation advice

Arrange the Crispy Vietnamese Pancakes on a platter, garnished with fresh herbs and lettuce leaves. Serve the Nuoc Cham dipping sauce in a small bowl alongside the pancakes for a visually appealing presentation.