Ingredients

• 200g fine rice flour
• 300ml coconut milk
• 250ml water
• 2 teaspoons ground turmeric
• 400g pork fillet or loin, sliced into thin strips
• 300g raw prawns, peeled
• 4 cloves garlic, finely diced
• 3 tablespoons hoisin sauce
• 2 tablespoons fish sauce
• 1 tablespoon white sugar
• 1 teaspoon white pepper
• 5 tablespoons vegetable oil
• 2 cups shredded iceberg lettuce
• 1 cup bean sprouts, washed
• 1 cup coriander
• 1 long red chilli, thinly sliced (optional)

Method

• Step 1 To make pancake batter combine rice flour, coconut milk, water and turmeric in a mixing bowl, whisk well to combine then allow batter to rest for 15 minutes.
• Step 2 Place pork and prawns in a large mixing bowl, add marinade ingredients, mix well to combine. Cover with cling wrap and place in the fridge to marinate for 15 minutes.
• Step 3 Once marinated heat a large pan or wok over high heat, add 2 tablespoons vegetable oil and stir-fry prawn and pork mixture for 3 – 5 minutes or until cooked through. Remove from heat.
• Step 4 To make pancakes, place a small - medium sized frying pan (about 25 cms) on high heat, add 3 tablespoons of vegetable oil and swirl around the pan until very hot. Add about 3/4 cup of batter mixture (enough to cover the surface of the pan), swirl batter around pan and let it crisp up by cooking for 1 minute or so. Remove from the heat. This process might take a few times to get it right, small holes in the batter is normal.
• Step 5 Add lettuce, bean sprouts, coriander and chilli to the prawn and pork mix, then fill each pancake with this mixture. Serve hot.