makes
8
prep
15 minutes
cook
10 minutes
difficulty
Easy
makes
8
serves
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 500 g rice flour
- 100 g glutinous rice flour
- 1 can coconut cream
- 2 tsp ground turmeric
- 1 tsp salt
- 1 tsp chicken stock powder,
- 10 g green onion (shallot), finely chopped
- 200 g green banana prawns, shelled and deveined
- 200 g mung beans, soaked until soft, drained and steamed
- vegetable oil
- lettuce leaves, Vietnamese mint or basil, pickles, to serve
Dipping sauce (nuoc cham)
- 2 tbsp fish sauce
- juice of 1 lime
- 1 garlic clove, very finely diced
- 1 carrot, grated
- 1 red chilli, finely chopped
- sugar and pepper, to taste
Instructions
Mix together the two rice flours. Add the coconut cream to form a smooth runny paste (using a little boiling water if needed). Add the turmeric, salt and spring onion and mix through.
Heat the banh khot mould over a flame, and grease with vegetable oil. Fill each indentation to about two-thirds full with paste. Cover and cook for about 3-5 minutes. Remove the cover, add one prawn and 1 tbsp mung beans to each pancake. Cover again and allow to cook for a few more minutes until the centre sets and the edges become crisp and golden.
Combine all the dipping sauce ingredients together.
Wrap pancakes in a lettuce leaf and serve with mint, pickles and dipping sauce.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
