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Hoi An Pancakes Recipe

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This recipe for Hoi An Pancakes, by , is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Red Bridge Cooking School, Hoi An, Vietnam


Rice Batter:
1 cup dried rice flour
1 1/2 cups fresh water
pinch of salt
1/2 teaspoon turmeric powder

150 grams of finely cut shrimp (or any other seafood)
2 thin strips pork
vegetable oil
2 thinly sliced spring onions
250 grams bean sprouts

Topping mix: a selection of mint, coriander, Vietnamese basil, tettuce, and bitter herb

Packet of rice paper

Mix together rice flour, water, salt and turmeric powder to make the rice batter.
Heat a little oil in a small non-stick frying pan, then lightly fry the shrimp and pork.
Add the shrimp and pork to the rice batter. Stir the batter and pour just enough into the pan to create a thin layer. Top with a few bean sprouts and spring onion. Fry over medium to high heat until the bottom of the pancake is crisp. Fold the pancake in hal and turn out onto plate. Repeat this process with the remaining ingredients, adding a littl oil to the frying pan for each pancake. To serve, each person takes a piece of pancake, adds a little topping mix and wraps it in a rice paper. Dip into a peanut sauce before eating.




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