neutral-tasting oil, such as vegetable oil, to fry
800g raw, peeled prawns
1 onion, finely sliced
200g beansprouts
For the batter
50g cornflour
130g rice flour
¼tsp ground turmeric
½tsp salt
60ml full-fat coconut milk
455ml cold sparkling water
5-6 spring onions, finely chopped
For the dipping sauce
60ml fish sauce
50g caster sugar
juice 1½ limes
2 bird’s-eye chillies, chopped
4 garlic cloves, minced
To serve
lettuce leaves
fresh coriander leaves
fresh mint leaves
Method
Whisk together all the batter ingredients in a bowl and set aside to rest for about 30 minutes. Meanwhile, mix all the dipping sauce ingredients and 125ml hot water in another bowl and set aside.
When ready to cook, heat a 25cm non-stick frying pan over a medium heat. To make the first pancake, add 2-3tsp oil and a few prawns and sauté for 1-2 minutes until cooked (it will depend on the size of the prawns). Add a few slices of onion and spread across the pan evenly.
Using a ladle, pour in just enough batter to cover the prawns and the entire base of the pan. Cook for 3-4 minutes until the edges of the pancake are crispy and start to peel away slightly.
Add a handful of the beansprouts, then cover the pan with a lid or a baking tray and steam for 2-3 minutes or until the beansprouts have slightly wilted and softened.
Fold the other side of the pancake over to cover the beansprouts and remove from the pan. Set aside and keep warm.
Repeat with the remaining batter and ingredients until you have six pancakes.
Serve with lettuce and the fresh herbs to tuck inside the pancakes, with the sauce.
Recipes and photographs taken from There’s Rice at Home by Rene Subash, photography by Haarala Hamilton
