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Full Online Book HomeLearning KitchenFishandseafood - Happy Pancakes With Vietnamese Dipping Sauce
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Fishandseafood - Happy Pancakes With Vietnamese Dipping Sauce Post by :claudehop Category :Learning Kitchen Author :Unknown Date :February 2012 Read :677

Click below to download : Fishandseafood - Happy Pancakes With Vietnamese Dipping Sauce (Format : PDF)

Fishandseafood - Happy Pancakes With Vietnamese Dipping Sauce

1 1/4 cups rice flour
2 cups water
1/4 teaspoon ground turmeric
1 green onion, thinly sliced
1/4 cup + 2 tbl. vegetable oil
1 pound lean pork shoulder or loin, cut into 1/4-inch slices
1 pound medium shrimp, peeled and deveined
21 small onions, thinly sliced
10 medium mushrooms, sliced
1 1/4 teaspoons freshly ground black pepper
2 1/2 cups mung bean sprouts
Vietnamese Dipping Sauce (nuoc cham)


Whisk together the rice flour and water. Add the tumeric and green onion and mix well. Set the batter aside.

In a large, nonstick skillet, heat 1 1/2 tbl. of the oil over high heat. Add 3 slices of pork, 3 shrimp, a few slices of onion and 1 sliced mushroom. Lightly sprinkle the black pepper and cook until the onion starts to brown slightly, about 1 minute.

Ladle 1/3 cup of the batter into the skillet and tilt the pan to distribute the batter evenly. Keep the heat on high, cover the skillet, and cook until the sides of the pancake turn deep brown and curl up, about 3-4 minutes.

Scatter 1/4 cup of the mung bean sprouts over the pancake, fold it in half, and slide in onto a warm platter. Keep the pancake warm in the oven while making pancakes with the remaining ingredients.

Sprinkle the pancakes with the dipping sauce before serving, or serve it on the side.

Source: "Hot & Spicy Southeast Asian Dishes"
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