Description
If there’s no great Vietnamese restaurant in your neighborhood, you can still enjoy these delicious, savory pancakes. Sure to be a hit at home, they’re an omelet filled with “surf and turf”-shrimp and pork loin. Whether you want to brighten up a chilly autumn evening or serve lighter fare in warmer months, they’re sure to be a hit.
Ingredients
- 20 medium (blank)s uncooked medium shrimp, peeled and deveined
- 5 ounces boneless pork loin, sliced
- 1 teaspoon fish sauce
- 1 pinch monosodium glutamate (MSG)
- ⅔ cup rice flour
- 7 ounces water
- 6 ounces coconut milk
- 3 medium (4-1/8″ long)s green onions, finely chopped
- ½ teaspoon saffron
- 2 cups vegetable oil for frying, or as needed
- ½ cup bean sprouts
- 2 tablespoons chopped fresh basil
- ½ cup lime juice
- ⅓ cup fish sauce
- 3 tablespoons water
- 3 tablespoons white sugar
- 2 peppers dried red chile peppers, chopped
- 2 cloves garlic, crushed
- 1 pinch monosodium glutamate (MSG)
- 4 leaves mustard greens
Instructions
- Marinate the shrimp and pork loin with the fish sauce and MSG in a glass or ceramic bowl for 30 minutes.
- Mix rice flour
- water
- coconut milk
- green onions
- and saffron powder.
- Heat 1 tablespoon vegetable oil in a pan over medium-high heat. Drop 1/4 of the rice flour mixture and fry a large
- thin pancake until bubbles form and the edges are dry
- 3 to 4 minutes.. Put 1/4 of the shrimp and pork mixture on the pancake. Reduce heat to medium
- add 1/4 of the bean sprouts and basil
- flip
- and cook until browned on the other side
- 2 to 3 minutes. Fold pancake in half and transfer to a plate. Repeat with remaining batter and filling.
- Mix lime juice
- fish sauce
- water
- sugar
- red chiles
- garlic
- and MSG for sauce together. To eat
- roll the pancakes up together in a mustard green leaf and dip in the sauce.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 1 hr 20 mins
Servings: 4