Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dip
Batter
Filling
To prepare the pancakes
How it's done
Dip
Mix the water and sugar until the sugar has dissolved. Stir in the lime juice and fish sauce, set aside.
Batter
Mix the flour with all the other ingredients up to and including the oil, mix in the onions. Cover the batter and leave to stand for approx. 20 mins.
Filling
Heat the oil in a non-stick frying pan. Sauté the shallots and carrots for approx. 3 mins., add the mushrooms and cook briefly. Add the fish sauce.
To prepare the pancakes
Heat a dash of oil in a non-stick frying pan. Pour 1/8 of the batter into the pan, reduce the heat. Fry for approx. 6 mins. until the underside is cooked, spread some of the filling and sprouts on one side, carefully fold the empty side over the top, cook the pancake for a further 2 mins. Make seven more pancakes using the remainder of the batter and filling. Serve with the dip and spring onions.
| Serve: | Depending on the region, in Vietnam these pancakes are shredded and wrapped in lettuce leaves with herbs (e.g. spring onions, mint, coriander, Thai basil) and dipped in Nuoc Cham dipping sauce. |
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