With everything that occurs over a typical day - long work hours, sports activities and after school tasks - it really is understandable that cooking is the last thing you would like to perform or need to think about once you get home. That is where you would like to come to drama . Right here, you are going to find quick and easy recipes that cover all of your favorite dishes like poultry dinner recipes, ground beef recipes, and vegetarian dinner tips which could keep food enjoyable, nonetheless effortless. And because you've got to satisfy the whole household, we've also included family-friendly Vietnamese pork & prawn pancakes ideas which will meet so much as the pickiest modest ones.

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How to make Vietnamese pork & prawn pancakes

Yield = 4
Prep time: 0:30
Cook time: 0:25
Total time: 0:55

Ingredients

  • 70ml vegetable oil
  • 500g medium green prawns, peeled, cleaned, halved lengthwise
  • 300g pork fillet, halved lengthwise, thinly sliced
  • 1/4 teaspoon ground turmeric
  • 2 eschalots, thinly sliced
  • 80g (1 cup) bean sprouts
  • 1/2 telegraph cucumber, seeded, thinly sliced
  • 1 small carrot, coarsely grated
  • 1/2 cup firmly packed mint leaves
  • 1/4 cup firmly packed Thai basil leaves
  • Butter lettuce leaves, to serve
  • Lime cheeks, to serve

Pancake batter

  • 90g (1/2 cup) Asian white rice flour (see note)
  • 75g (1/2 cup) plain flour
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon caster sugar
  • 180ml (3/4 cup) coconut milk (see note)

Nuoc mam cham sauce

  • 60ml (1/4 cup) lime juice
  • 2 tablespoons fish sauce
  • 2 tablespoons caster sugar
  • 1 clove garlic, finely chopped
  • 2 red bird’s-eye chillies, thinly sliced

Method

  • Step 1 To make batter, sift flours with turmeric, sugar and 1/2 teaspoon salt into a bowl. Whisk in coconut milk and 180ml (3/4 cup) water until smooth. Cover with plastic wrap and stand for 20 minutes.
  • Step 2 To make nuoc mam cham, whisk all ingredients in a small bowl until sugar dissolves. Makes 125ml (1/2 cup).
  • Step 3 Heat 1 tablespoon oil in a wok over high heat. Add prawns, pork and turmeric, and stir-fry for 3 minutes or until just cooked. Transfer to a bowl and cover to keep warm. Wipe wok clean with paper towel. Return wok to high heat with 2 teaspoons oil. Add eschalots and stir-fry for 1 minute or until soft.
  • Step 4 Preheat oven to 150C. Line an oven tray with baking paper. To cook pancakes, heat 2 teaspoons oil in a 22cm crepe pan or non-stick frying pan over medium–high heat. Scatter one-quarter of the eschalots over pan, then pour in 80ml (1/3 cup) batter, swirling to form a thin pancake. Cook, on one side only, for 4 minutes or until top is just firm and underside is crisp and golden. Transfer to prepared tray, cover with baking paper, then keep warm in oven. Repeat with remaining oil, eschalots and batter to make 4 pancakes, stacking each between baking paper.
  • Step 5 To make salad filling, combine bean sprouts, cucumber, carrot and herbs with 1 tablespoon nuoc mam cham in a bowl.
  • Step 6 Divide pork mixture and salad on one half of each pancake. Fold pancakes over filling and serve with lettuce leaves, lime cheeks and remaining nuoc mam cham sauce.