Bánh Xèo (Vietnamese Crispy Rice-Flour Pancakes)

Batter

• 200 g Rice flour
• 1 ½ tsp Ground turmeric
• 1 tsp Caster sugar
• 400 ml Coconut milk
• 150 ml Water

Filling and to serve

• 250 g Pork belly
• 250 g Prawns, peeled
• 4 Spring onion
• 200 g Bean sprouts
• 3 tbsp Sunflower oil
• 3 tbsp Fish sauce
• 2 Lime
• 20 g Fresh mint
• 20 g Fresh coriander
• 1 head Butterhead lettuce

1. In a bowl, whisk together the rice flour, turmeric and caster sugar. Whisk in the coconut milk and water until smooth, then set aside to rest for 15 minutes so the flour hydrates.
2. Slice the pork belly into thin strips. Slice the spring onions, keeping a small handful aside for sprinkling into the batter as you cook.
3. Mix the fish sauce with the juice of 1 lime, then add 2 tbsp water to make a light dipping sauce. Taste and adjust with a little more lime juice if you like it sharper.
4. Heat 1 tsp sunflower oil in a large frying pan over medium-high heat. Add a quarter of the pork and cook for 3 to 4 minutes until lightly golden and the fat has rendered, then add a quarter of the prawns and cook for 1 to 2 minutes until just opaque.
5. Give the batter a quick whisk, then pour in about a quarter, swirling to coat the pan in a thin layer. Sprinkle over a pinch of the reserved spring onion, then scatter over a quarter of the bean sprouts. Cover and cook for 2 minutes, then uncover and cook for 3 to 5 minutes until the edges are lacy and the base is crisp.
6. Fold the pancake in half and slide onto a plate. Repeat with the remaining sunflower oil, pork, prawns, batter, spring onion and bean sprouts to make 4 pancakes, keeping the heat fairly high so they crisp rather than steam.
7. Separate the butterhead lettuce into leaves and set out with the fresh mint and fresh coriander. To eat, tear off pieces of pancake, wrap in lettuce with herbs, and dip into the lime and fish sauce dressing.

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