越南蛋饼
材料：
面糊 ：
粘米粉 1/2杯
玉米粉 1/4杯
黄姜粉 ½茶匙
糖 1/2茶匙
鱼露 1 1/2茶匙
椰浆 1杯
蛋2粒
中虾 200g , 去壳和肠泥
红箩卜 1条，切丝
1瓣蒜头，切碎
蘑菇 100g , 切片
芽菜 1/2杯
莞茜 / 香菜 ¼杯
青葱 2棵 ，切段
酱油 1茶匙
食油
生菜适量
做法 ：
1。烧热油，炒香红箩卜丝。加入蘑菇，蒜米和酱油。翻炒一分钟，然后加入虾和青葱。待虾半熟，加入芽菜和莞茜 / 香菜 。分成4分。
2。面糊 : 粘米粉 ,玉米粉，黄姜粉和糖搅拌均匀。在另一个碗里，蛋，椰浆和鱼露搅拌均匀。倒入面糊里。
3。烧热1汤匙油，倒入半杯面糊（这食谱的分量可做4片）.以中火煎至熟。加入1分的（1），加盖煮1分钟。
4。蛋饼对折，上碟。
VIETNAMESE STYLE PANCAKE AND LETTUCE WRAPS
Ingredients:
Batter :
1/2 cup / 125ml rice flour
1/4 cup corn flour
1/2 tsp. turmeric
1/2 tsp. sugar
1 1/2 tsp fish sauce
1 cup coconut milk
2 eggs, lightly beaten
200 g , peeled medium prawns
1 medium carrot, shredded finely
1 clove of garlic, crushed
100 g button mushrooms, halved then sliced
1/2 cup beansprouts, trimmed
1/4 cup coriander leaves
2 spring onions, cut into rounds
1 tsp. light soy sauce
cooking oil
lettuce leaves
Method:
1.First saute the shredded carrots in 2 tbsps. of oil. Add the
mushrooms, garlic and light soy sauce. Stir fry for a minute before adding the
prawns and spring onions. When the prawns turn pink, add the beansprouts and
coriander leaves and transfer to a dish. Divide the filling into four portions.
2.Prepare the pancakes. For the
pancakes, combine the rice and corn flour, turmeric and sugar. Combine eggs,
coconut milk and fish sauce then gradually stir into the flour mixture to make
a smooth batter.
3.Heat 1 tbsp. of oil, and pour in 1/2 cup of the batter (this recipe
makes 4 pancakes). Cook on medium heat. When the pancake is nearly done (the
underside should be crisp and the top should be nearly set all over), spread
one portion of the filling onto the pancake. Cook for one minute, covered.
4.Fold the pancake in half and transfer to a serving dish. Repeat with
the rest of the pancakes.
