Crisp Hoi An Pancakes
Serves: 3
Leola Gaylord
1 January 1970
Based on User reviews:
54
Spice
51
Sweetness
52
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Batter: Whisk flour, turmeric, salt, and 1 1/2 cups water in a large bowl until smooth
2
Cover and let sit at room temperature 1 hour (this allows the rice flour to hydrate; the batter will get creamier as it sits)
3
Whisk flour, turmeric, salt, and 1 1/2 cups water in a large bowl until smooth
4
Cover and let sit at room temperature 1 hour (this allows the rice flour to hydrate; the batter will get creamier as it sits)
5
Assembly: Heat 1 tablespoon oil in a medium nonstick skillet over medium-high heat
6
Add shrimp, season with salt and pepper, and cook, tossing often, until cooked through, about 3 minutes
7
Transfer to a plate
8
Wipe out skillet and return to medium high heat
9
Add remaining 4 tablespoons oil
10
Mix batter to reincorporate rice flour, pour 1/2-cupful into skillet, and swirl pan to evenly spread out batter
11
(Be careful: Batter will splatter
12
) Cook pancake, shaking pan occasionally, until almost cooked and edges begin to curl, about 4 minutes
13
Top with one-fourth of scallions, one-fourth of bean sprouts, and one-fourth of shrimp and cook until pancake is golden brown and crisp, about 1 minute
14
Using a spatula, fold pancake in half, forming a half-moon
15
Transfer to paper towels to drain
16
Repeat with remaining batter (mixing before adding to pan), scallions, bean sprouts, and shrimp to make 3 more pancakes, adding more oil to skillet as needed
17
Cut pancakes into wedges
18
To eat, tuck each wedge inside a lettuce leaf along with some herbs and dip in Nuoc Cham
19
Heat 1 tablespoon oil in a medium nonstick skillet over medium-high heat
20
Add shrimp, season with salt and pepper, and cook, tossing often, until cooked through, about 3 minutes
21
Transfer to a plate
22
Wipe out skillet and return to medium high heat
23
Add remaining 4 tablespoons oil
24
Mix batter to reincorporate rice flour, pour 1/2-cupful into skillet, and swirl pan to evenly spread out batter
25
(Be careful: Batter will splatter
26
) Cook pancake, shaking pan occasionally, until almost cooked and edges begin to curl, about 4 minutes
27
Top with one-fourth of scallions, one-fourth of bean sprouts, and one-fourth of shrimp and cook until pancake is golden brown and crisp, about 1 minute
28
Using a spatula, fold pancake in half, forming a half-moon
29
Transfer to paper towels to drain
30
Repeat with remaining batter (mixing before adding to pan), scallions, bean sprouts, and shrimp to make 3 more pancakes, adding more oil to skillet as needed
31
Cut pancakes into wedges
32
To eat, tuck each wedge inside a lettuce leaf along with some herbs and dip in Nuoc Cham