Ban xeo (crispy savoury pork, prawn and bean sprout pancakes)

This is one of my favourite Vietnamese dishes from the south. Traditionally a combination of rice flour and mung bean flour is used, which helps make the pancakes crispy. I’ve used cornflour in place of the mung bean flour which does the same. Rice flour can be easily found in health stores, or the health section of any foodstore/supermarket. Make sure you serve the pancakes with plenty of fresh Asian herbs.

Pancake batter

1 ¼ cups	Rice flour (Main)
2 Tbsp	Cornflour
1 tsp	Ground turmeric
1 tsp	Salt
400 g	Coconut milk
2	Spring onions, finely sliced
1 cup	Water

Pancake filling

300 g	Pork, very thinly sliced pork, sirloin, rump or fillet, at room temperature (Main)
2 Tbsp	Oil, e.g. peanut, canola, soy
1 ½ cups	Mung bean sprouts
300 g	Prawns, raw and peeled, defrosted if frozen

To serve

1	Fresh mixed herbs, Asian varieties like mint, coriander, Thai basil, Vietnamese mint
1	Lettuce, fancy

Directions

1. In a large mixing bowl, whisk rice flour, cornflour, turmeric, salt and coconut milk together. Whisk in water and spring onions. Set batter aside.
2. Heat 1 Tbsp of oil in your smallest fry pan (preferably non-stick) on medium to high heat. Stir-fry a few slices of pork and 3 prawns until just cooked, about 2 minutes.
3. Pour in half a ladle of batter over pork and prawns, and swirl around the pan to coat evenly. Cook pancake for 3-4 minutes until crispy underneath and can be lifted easily without breaking apart.
4. Add a small handful of beansprouts to the pancake and cover with a lid. Continue to cook for 1-2 more minutes, or until pancake is completely cooked through and crispy.
5. Remove lid and fold over one side of pancake to cover the beansprouts.
6. To serve, place a pancake on each plate and the lettuce and herbs on the side. Tear off pieces of pancake and wrap up in lettuce with some herbs. Dip intonuoc cham sauceand eat.