Vietnamese-Style Onion-Shrimp Pancakes
From: Mireille, Peterborough, Ontario, Canada
Comments: One can easily modify this recipe, with all kinds of leftovers!
The 'trick' to get crunchy pancakes is to cook them over quite high heat for long enough.
Servings: 4
IngredientsPreparation
Pancakes
  • 1 cup [250 mL] rice flour
  • 1 1/3 cups [330 mL] cold water
  • 1/2 teaspoon [2.5 mL] curcuma
  • 1/2 teaspoon [2.5 mL] curry powder
  • 1 green onion, thinly sliced
  • 1 tablespoon [15 mL] oil
  • 1 onion, thinly sliced
  • 10 sliced mushrooms
  • 1/4 red bell pepper, sliced
  • Salt and pepper, to taste
  • 12 shelled shrimps
  • 1/2 cup [125 mL] bean sprouts
  • Lettuce leaves
Sauce
  • 2 tablespoons [30 mL] Nuoc Nam [fish sauce]
  • 2 tablespoons [30 mL] apple vinegar
  • 2 tablespoons [30 mL] freshly squeezed lime juice, with pulp
  • 2 tablespoons [30 mL] really hot water
  • 2 tablespoons [30 mL] brown sugar
  • 1 teaspoons [5 mL] freshly grated ginger
  • 1 small minced pimiento or Cayenne pepper, to taste
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.
  • Salt and pepper.
  • After a few minutes, add 3 or 4 shrimps; heat for a few seconds then turn shrimps over.
  • Pour in approximately 1/3 cup [80 mL] 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 into 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.
Sauce
  • Mix well together fish sauce, apple vinegar, lime juice, really hot water, brown sugar, grated ginger and minced pimiento or Cayenne pepper.