Banh Xeo (Crispy Turmeric Pancake with Pork and Prawns)

Ingredients

• 200 g rice flour
• 1 tsp ground turmeric
• 200 ml tinned coconut milk
• 200 g pork belly slices
• 200 g raw king prawns, peeled
• 150 g beansprouts
• 3 spring onions
• 2 little gem lettuce
• 1 fresh mint
• 2 tbsp fish sauce
• 4 tbsp vegetable oil for frying

Method

1. 1

   Whisk the rice flour, turmeric and coconut milk with 250ml water and the sliced spring onions into a thin batter.

2. 2

   Fry the pork belly in a little oil in a wide non-stick pan for 4 minutes until no pink remains, then push to one side and add the prawns, cooking for 2 minutes until pink.

3. 3

   Pour a quarter of the batter into the pan, swirling to coat thinly, and scatter over a handful of beansprouts.

4. 4

   Cover and cook for 3-4 minutes until the edges are crisp and lacy and the pancake lifts cleanly, then fold in half and slide onto a plate. Repeat to make four pancakes.

5. 5

   Mix the fish sauce with a squeeze of lime and a splash of water for dipping.

6. 6

   Serve each pancake wrapped in lettuce leaves with mint, dipped in the fish sauce dressing.