Vietnamese Pancakes
Breakfast crepes with an Asian twist.
Ingredients
Pancake
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Flour, rice 350 g
-
Warm water 500 ml
Cook
-
Oil, vegetable 50 ml
To Finish
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Coriander, leaves 100 g
-
Mint, leaves picked 100 g
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Chilli, red, small, sliced 5 x
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Bean, sprouts 250 g
-
Carrots, sliced 300 g
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Shallots, sliced
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Prawns, peeled 1 kg
Preparation
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Pancake
- Combine KNORR Coconut Milk Powder and warm water, whisk in rice flour until smooth, set aside for 1 hour.
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Cook
- Add oil to pan add roughly 1/2 cup batter and cook pancake, transfer to plate.
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To Finish
- Add herbs, chillies, bean sprouts, carrots, prawns and shallots. HELLMAN'S Real Mayonnaise and KNORR Thai Sweet Chilli Jam.
