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Vietnamese Crispy Pancakes with Thai Ajard dipping sauce, Can be vegetarian too!
Vietnamese Crispy Pancakes with Thai Ajard dipping sauce, Can be vegetarian too!

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We hope you got insight from reading it, now let’s go back to vietnamese crispy pancakes with thai ajard dipping sauce, can be vegetarian too! recipe. You can cook vietnamese crispy pancakes with thai ajard dipping sauce, can be vegetarian too! using 17 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to cook Vietnamese Crispy Pancakes with Thai Ajard dipping sauce, Can be vegetarian too!:
  1. Provide 1 cup rice flour
  2. Take 2 tbsp corn flour
  3. Get 1 tbsp turmeric
  4. You need 1 tin coconut milk
  5. Get 1 pinch salt
  6. Provide 1/2 cup water
  7. Get 2-3 tbsp cooking oil
  8. Use 1 cup sliced cooked chicken / prawns / mushrooms
  9. Take 2 handfuls Asian style stir fry mix salad i.e. bean sprouts, cabbage, peppers etc
  10. Use 1-2 baby gem lettuce
  11. You need Ajard Dipping Sauce
  12. You need 1/2 cup diced red onion
  13. Get 1/2 cup diced deseeded cucumber
  14. Prepare 2 tbsp finely chopped big red chilli
  15. Get 3 tbsp rice vinegar
  16. You need 4 tbsp white sugar
  17. Get 2-3 tbsp water boiling
Instructions to make Vietnamese Crispy Pancakes with Thai Ajard dipping sauce, Can be vegetarian too!:
  1. Place the flour, turmeric and coconut milk, salt, corn flour and water into a large bowl.
  2. Take and whisk and whisk thoroughly until all lumps have gone, leave to settle for 20 minutes or so.
  3. Pour the oil into a medium pan on a medium high heat a tablespoon at a time and ladle in the pancake mixture, it needs to be fairly thin, next add the chicken or prawns to half of the pancake, leaving the other half free. Then the stir fry mixture.
  4. Once it is cooking add a lid to the frying pan it helps speed up the cooking process. You need to be patience its takes a good 4 minutes or so it can be longer. When the pancake mixture is starting to crisp around the edges and it is cooked through the middle, simply turn over the empty side of the pancake over and serve, it should be crispy and brown on the outside.
  5. For the Sauce, chop the veggies, I didn’t have red onion here so I used a sweet white onion.
  6. Now place in a bowl, boil the kettle and add the few tablespoons of boiling water, making sure all the sugar is dissolved, add the salt and mix too. If you want you can heat this up in a pan. But add the cucumber at the end once the mixture has cooled.
  7. Serve! So you take a lettuce cup, then tear of some of the crispy pancake and wrap it in the lettuce leaf, you then pour some of the sauce on top, and pop it in your mouth! Delicious.

They are heavenly, naturally gluten-free and very easy to put together too. You can typically find rice flour in any well-stocked grocery store with their specialty flours. Bob's Red Mill is one of the most available brands. Or, if you have an Asian grocery near you, they would carry it too. When serving Vietnamese happy pancakes it is essential to have a dipping sauce.

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