Vietnamese-Style Onion-Shrimp Pancakes
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This recipe can easily be modified with all kinds of leftovers. The "trick" to get crunchy pancakes is to cook them over quite high heat for long enough time.
INGREDIENTS
PANCAKES
1 cup rice flour
1-1/3 cups cold water
1/2 teaspoon curcuma
1/2 teaspoon curry powder
1 green onion, thinly sliced
1 tablespoon oil
1 onion, thinly sliced
10 sliced mushrooms
1/4 red bell pepper, sliced
Salt and pepper, to taste
12 shelled shrimp
1/2 cup bean sprouts
Lettuce leavesSAUCE
2 tablespoons Nuoc Nam (fish sauce)
2 tablespoons apple vinegar
2 tablespoons freshly squeezed lime juice, with pulp
2 tablespoons really hot water
2 tablespoons brown sugar
1 teaspoon freshly grated ginger
1 small minced pimiento or cayenne pepper, to tasteFOR THE PANCAKES - Thoroughly mix together rice flour, cold water, curcuma, curry powder, and green onion slices; reserve.
Using a non-stick frypan, heat oil over medium-high heat. When hot, add some green onion, mushrooms, and red bell pepper slices. Add salt and pepper.
After a few minutes, add 3 or 4 shrimp; heat for a few seconds then turn shrimp over.
Pour in approximately 1/3 cup reserved pancake mixture, moving frypan to spread the mixture. Cover and cook for 3 to 4 minutes, until sides shrink and become golden brown.
Add just a few bean sprouts and fold the pancake; reserve in a warm oven, onto an uncovered plate.
Repeat with remaining ingredients, mixing pancake mixture well before using.
Serve over lettuce leaves, along with sauce, onto small individual plates.
FOR THE SAUCE - Mix together well the fish sauce, apple vinegar, lime juice, really hot water, brown sugar, grated ginger, and minced pimiento or cayenne pepper.
Makes 4 servings