These fluffy rice flour pancakes, stuffed with shrimp and herbs, are a specialty of Vietnam's west coast. They're not hard to make and you leave your guests to do the stuffing themselves - which makes for a good party mood. Then instruct them to wrap the filled pancakes in a leaf of butter lettuce and dip the whole into the dipping sauce.

Make them as a starter or part of a multi-dish feast.

Serves 4-6

1 cup rice flour (available from Asian markets)
1 1/2 cups water
2 eggs, beaten
pinch of salt
1 teaspoon sugar
1/2 cup mushrooms, finely sliced
3 1/2 ounces fresh shrimp, boiled and peeled
3 1-inch wide strips thinly sliced cooked pork or 3 rashers of bacon, cooked
1/2 cup bean shoots
1/4 cup green onions, finely chopped
1 cup mixed fresh herbs (basil, mint leaves, cilantro)
leaves from half a head of butter lettuce
2 tablespoons cooking oil
3 tablespoons vinegar
3 tablespoons soy sauce
1 teaspoon sesame oil

Mix first five ingredients, let rest for 10 minutes then sieve out any lumps.

Heat an 8-inch non stick saute pan over high heat and swirl in one tablespoon of oil then pour in the rice flour mix and swirl it to coat.

Sprinkle over the mushrooms, cover and cook 1 minute.

Add the shrimp, pork, bean shoots and scallions and cook uncovered until pancake turns gold and crisp.

Serve with a plate of lettuce leaves and herbs and a dipping sauce made by mixing together the last three ingredients.

Related Information...

Shrimp

Posted on Wednesday 26th October 2011 in Far East & Africa, Recipes