Khmer pancakes
Recipe courtesy of our friend peter, another recipe that I must try.
Makes 10 pancakes
1 3/4 cups of rice flour
1/4 tsp turmeric
1 scallion thinly sliced
1/4 cup plus 2 tbs of veg. Oil
1 pound of medium shrimp, peeled and deveined
(can use ground pork meat or chicken meat or a combination)
1 small onion thinly sliced
10 medium mushroom, sliced (optional)
1 1/4 tsp. Salt
1 1/4 tsp. Freshly ground pepper
2 1/2 cups of mung bean sprouts
in a medium bowl, whisk the rice flour together with 2 cups of water. Add turmeric, scallion and mix well. Set batter aside. (can be kept in frig. For up to three days.)
In a large nonstick skillet, heat 1 1/2 tsp of oil over high heat. Add 3 slices of pork, shrimp, few slices of onion, and 1 slice of mushroom. Season with salt and pepper. Cook until onion starts to brown slightly, about 1 min. Stir the rice flour batter and ladle 1/3 cup of it into the pan. Tilt the pan to distribute the batter evenly. Keep the heat high, cover, and cook until the sides of the pancake turns deep brown and curled up, about 3-4 minutes. Scatter 1/4 cup of sprouts onto the pancake. Fold it in half and slide it onto a warm plate. Serve the pancakes with dipping sauce on the side. You can eat it wrapped in lettuce and herbs or plain. Suggested herbs are mint and basil.
Dipping sauce
1 to 2 small red chilies, minced or 1 to 2 tsp dried chilie flakes, or to taste
1 tablespoon white vinegar, (heated)
1/2 cup bottled fish sauce.
1/4 cup fresh lime juice
1 carrot, finely shredded, rinsed and squeezed dry
2 cloves of garlic minced
1/2 cup of sugar
if using dried chilie flakes soak them in the vinegar in a medium bowl for about 2 minutes.
In the bowl with the chilie, add fish sauce, lime juice, carrot, garlic, and sugar. Stir in 1 1/2 cup of warm water until sugar is dissolved. Serve at room temp or store in frig. For up to 3 days
