(crispy pancakes)

(crispy pancakes)

Fixings

Sustenance

220g (1/4 glasses) rice flour

2 tablespoons cornflour

1 x 400ml can coconut milk

310ml (1/4 glasses) frosted water

1 teaspoon ground turmeric

1 teaspoon sugar

1/2 teaspoon salt

Squeeze of white pepper

2 tablespoons shelled nut oil

1 tan onion, divided, cut into meager wedges

300g Pork porterhouse Steak, daintily cut

12 cooked prawns, peeled, coarsely cleaved

130g (2 mugs) bean sprouts, trimmed

Spread lettuce leaves, to serve

New mint leaves, to serve

Nuoc cham

60ml (1/4 mug) fish sauce

60ml (1/4 mug) new lime juice

1/2 tablespoons water

1 tablespoon caster sugar

1 long new red stew, split, deseeded, finely slashed

1 garlic clove, finely cleaved

Select all fixings

System

Notes

Step 1

To make the nuoc cham, consolidate fish sauce, lime juice, water, sugar, stew and garlic in a little bowl. Mix until sugar disintegrates.

Step 2

Mix the joined flour, coconut milk, water, turmeric, sugar and salt in a medium vessel. Season with white pepper. Cover and place in the ice chest for 1 hour or overnight to rest.

Step 3

Heat a 20cm (base estimation) non-stick griddle over high hotness. Include 1 tablespoon of oil and high temperature until simply smoking. Pan fry the onion and pork for 5 minutes or until brilliant. Exchange to a plate. Wipe the skillet clean.

Step 4

Softly brush dish with one-quarter of remaining oil. Warm over medium-high hotness until smoking. Include one-quarter of the flour mixture and tilt skillet, whirling player to cover base and somewhat up the side. Cook for 5 minutes or until underside is brilliant. Place one-quarter of pork mixture and one-quarter of the prawn on a large portion of the hotcake. Top with one-quarter of bean sprouts. Overlay over to encase. Exchange to a plate and spread with foil. Rehash with the remaining oil, flour mixture, pork mixture, prawn and bean grows. Cut every hotcake into quarters and present with lettuce and mint.