Vietnamese vegetable pancakes
- 4 onions, finely chopped
- 200 g fresh shiitake mushrooms, sliced
- 100 g bean sprouts
- 100 g rice flour
- 1 tsp ground turmeric
- 1 tsp sugar
- 8 spring onions, sliced
- 100 ml Amaizin coconut milk
- 2 eggs, beaten
- 1 tbsp fish sauce
- fresh mint
- 1 clove garlic, grated
- ½ chili pepper, finely chopped
- 1 tsp sugar or honey
- 1 tbsp lime juice
- 2 tbsp fish sauce
Sift the rice flour into a bowl and mix with the turmeric, sugar and spring onions. Mix the coconut milk, eggs and fish sauce in another bowl.
Add the rice flour to wet ingredients. Mix well and set the batter aside in a cool place.
Make the dipping sauce by mixing all ingredients. Taste if it needs more of anything.
Heat a tablespoon of oil into a frying pan. Fry the onions until soft and set them aside.
Stir the batter again and add some coconut milk if the batter is very thick.
Heat some oil in the frying pan, add ¼ of the batter and make a thin pancake. Lower the heat and spread ¼ of the onions, shiitake, bean sprouts and mint on top of the pancake. Cover the pan with a lid and cook for approx. 5 minutes.
Fold the pancake and slide it unto a warm plate.
Bake the other pancakes the same way.
Serve the pancakes with the dipping sauce.