Banh Xeo-Inspired Prawn Pancakes

Nutrition per serve

Ingredients

• 1pcs carrot
• 1pcs Lebanese cucumber
• 40ml rice wine vinegar
• 150g jasmine rice
• 200ml coconut milk
• 5g ground turmeric
• 200g peeled prawns
• 50g sweet chilli sauce
• 15g Vietnamese pho seasoning
• 2g chilli flakes
• 50g mixed salad leaves
• 1bunch mint
• 5ml sugar
• 2pcs egg
• 30ml plain flour
• 1pcs vegetable oil spray
• 15ml neutral-flavoured oil

Method

1. Step 1 — Pickle vegetables
   Shred the carrot using a julienne peeler or coarsely grate with a box grater. Cut the cucumber into long, thin batons. Combine the rice wine vinegar and 1 tsp sugar in a large bowl. Add the carrot and cucumber and toss to coat. Set aside to pickle, tossing occasionally, until needed.
2. Step 2 — Cook rice
   Meanwhile, rinse the rice until the water runs clear. Put in a small saucepan with 50ml coconut milk and 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the liquid is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the rice with a fork.
3. Step 3 — Prep pancake batter
   While the rice is cooking, put the remaining coconut milk, ½ tsp turmeric*, 2 eggs and 2 tbs flour in a large jug and whisk until smooth. Season with salt.
4. Step 4 — Cook pancakes
   Spray a medium frypan with oil, then heat the pan over medium heat. Add half of the pancake batter and swirl to coat base of the pan. Cook, covered, for 2-3 mins or until just set. (Pancake is ready when the edges are set and lifting from the pan.) Roll up, then remove from the pan and cover to keep warm. Repeat with the remaining pancake batter. Wipe the pan clean.
5. Step 5 — Cook prawns
   Heat 2 tsp oil in the same pan over high heat. Cook the prawns, stirring, for 2-3 mins until just cooked through. Add the sweet chilli sauce, scatter over the pho seasoning and a pinch of chilli flakes, if desired. Cook, stirring, for 30 secs or until fragrant and coated. Remove from the heat.
6. Step 6 — Toss salad and serve
   Add the salad leaves and 1 tsp oil to the pickled vegetables, season with salt and pepper and toss to coat. Pick the mint leaves, discarding the stems. Divide the pancakes among plates. Fill with the prawns, mint and some of the salad. Serve with the rice and remaining salad.

Allergens

Egg, Gluten, Wheat, Crustacean, Soy, Sulphites