Vietnamese Crispy Pancakes with Thai Ajard dipping sauce, Can be vegetarian too!
Vietnamese Crispy Pancakes with Thai Ajard dipping sauce, Can be vegetarian too!

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, vietnamese crispy pancakes with thai ajard dipping sauce, can be vegetarian too!. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Vietnamese Crispy Pancakes with Thai Ajard dipping sauce, Can be vegetarian too! is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Vietnamese Crispy Pancakes with Thai Ajard dipping sauce, Can be vegetarian too! is something that I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we must prepare a few components. You can cook vietnamese crispy pancakes with thai ajard dipping sauce, can be vegetarian too! using 17 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Vietnamese Crispy Pancakes with Thai Ajard dipping sauce, Can be vegetarian too!:
  1. Get 1 cup rice flour
  2. Get 2 tbsp corn flour
  3. Take 1 tbsp turmeric
  4. Get 1 tin coconut milk
  5. Take 1 pinch salt
  6. Take 1/2 cup water
  7. Make ready 2-3 tbsp cooking oil
  8. Prepare 1 cup sliced cooked chicken / prawns / mushrooms
  9. Prepare 2 handfuls Asian style stir fry mix salad i.e. bean sprouts, cabbage, peppers etc
  10. Take 1-2 baby gem lettuce
  11. Get Ajard Dipping Sauce
  12. Make ready 1/2 cup diced red onion
  13. Prepare 1/2 cup diced deseeded cucumber
  14. Take 2 tbsp finely chopped big red chilli
  15. Prepare 3 tbsp rice vinegar
  16. Prepare 4 tbsp white sugar
  17. Get 2-3 tbsp water boiling
Steps to make Vietnamese Crispy Pancakes with Thai Ajard dipping sauce, Can be vegetarian too!:
  1. Place the flour, turmeric and coconut milk, salt, corn flour and water into a large bowl.
  2. Take and whisk and whisk thoroughly until all lumps have gone, leave to settle for 20 minutes or so.
  3. Pour the oil into a medium pan on a medium high heat a tablespoon at a time and ladle in the pancake mixture, it needs to be fairly thin, next add the chicken or prawns to half of the pancake, leaving the other half free. Then the stir fry mixture.
  4. Once it is cooking add a lid to the frying pan it helps speed up the cooking process. You need to be patience its takes a good 4 minutes or so it can be longer. When the pancake mixture is starting to crisp around the edges and it is cooked through the middle, simply turn over the empty side of the pancake over and serve, it should be crispy and brown on the outside.
  5. For the Sauce, chop the veggies, I didn’t have red onion here so I used a sweet white onion.
  6. Now place in a bowl, boil the kettle and add the few tablespoons of boiling water, making sure all the sugar is dissolved, add the salt and mix too. If you want you can heat this up in a pan. But add the cucumber at the end once the mixture has cooled.
  7. Serve! So you take a lettuce cup, then tear of some of the crispy pancake and wrap it in the lettuce leaf, you then pour some of the sauce on top, and pop it in your mouth! Delicious.

So that is going to wrap this up with this special food vietnamese crispy pancakes with thai ajard dipping sauce, can be vegetarian too! recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!