Ingredients
- 1 1/3 cups brown rice flour
- 1/2 tbsp brown sugar
- 1 3/4 cups coconut milk (water as needed)
- 1 egg, beaten
- 1-inch piece ginger, grated
- 1 clove garlic, crushed
- 1 fresh green chili, minced
- 2 fresh red chilies, sliced
- 4 green onions, sliced
- 1 cup enoki mushrooms, trimmed
- 1 1/2 cups snow peas, sliced
- 2/3 cup basil leaves, chopped
- 1/4 cup mint leaves, chopped
- 1 cup parsley or cilantro, chopped
- 1 tbsp rice vinegar
- 1 1/2 tbsp toasted sesame oil
- 1 tbsp tamari
- 1 tsp turmeric
- 1/2 tsp sea salt
- Sesame oil, for frying
- Juice of 2 limes
- 1 cup mung bean sprouts
Instructions
- Whisk rice flour, turmeric, and coconut milk for batter.
- Heat skillet with oil, pour thin layer of batter.
- Top with shrimp, pork, and bean sprouts.
- Fold pancake and cook until crisp.
- Serve with dipping sauce.
