Instructions

Step 1
To make the nuoc cham, combine fish sauce, lime juice, water, sugar, chilli and garlic in a small bowl. Stir until sugar dissolves.

Step 2
Stir the combined flour, coconut milk, water, turmeric, sugar and salt in a medium bowl. Season with white pepper. Cover and place in the fridge for 1 hour or overnight to rest.

Step 3
Heat a 20cm (base measurement) non-stick frying pan over high heat. Add 1 tablespoon of oil and heat until just smoking. Stir-fry the onion and pork for 5 minutes or until golden. Transfer to a plate. Wipe the pan clean.

Step 4
Lightly brush pan with one-quarter of remaining oil. Heat over medium-high heat until smoking. Add one-quarter of the flour mixture and tilt pan, swirling batter to cover base and slightly up the side. Cook for 5 minutes or until underside is golden. Place one-quarter of pork mixture and one-quarter of the prawn on half the pancake. Top with one-quarter of bean sprouts. Fold over to enclose. Transfer to a plate and cover with foil. Repeat with the remaining oil, flour mixture, pork mixture, prawn and bean sprouts. Cut each pancake into quarters and serve with lettuce and mint.

Ingredients

  • 220g (1 1/4 cups) rice flour
  • 2 tablespoons cornflour
  • 1 x 400ml can coconut milk
  • 310ml (1 1/4 cups) iced water
  • 1 teaspoon ground turmeric
  • 1 teaspoon sugar
  • 1/2 teaspoon SAXA Pink Himalayan Salt Flakes
  • Pinch of white pepper
  • 2 tablespoons peanut oil
  • 1 brown onion, halved, cut into thin wedges
  • 300g Pork porterhouse Steak, thinly sliced
  • 12 cooked prawns, peeled, coarsely chopped
  • 130g (2 cups) bean sprouts, trimmed
  • Butter lettuce leaves, to serve
  • Fresh mint leaves, to serve

Nuoc cham

  • 60ml (1/4 cup) fish sauce
  • 60ml (1/4 cup) fresh lime juice
  • 1 1/2 tablespoons water
  • 3 tbsp. mirin
  • 1 1⁄2 tbsp. packed dark brown sugar, preferably from Okinawa
  • 1 tablespoon caster sugar
  • 1 long fresh red chilli, halved, deseeded, finely chopped
  • 1 garlic clove, finely chopped

Ready in: 1:30 hour
Serves: 8