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Vegetarian Vietnamese Pancakes


Vegetarian Vietnamese Pancakes

These vegetarian Vietnamese pancakes are bursting with crunchy veggies and fresh herbs and get an additional flavor boost from an addictive, zesty sauce.

Vegetarian Vietnamese Pancakes //

Serves 4-5

1 1/3 cups [330 ml] rice or pastry flour
1 egg
½ tsp [2.5 ml] salt
1 tsp [5 ml] turmeric
1¾ cups [430 ml] canned coconut milk
Vegetable oil

For the sauce
2½ tbsp [38 ml] lime juice
1½ tbsp [23 ml] toasted sesame oil
1 tbsp [15 ml] brown sugar
1 tbsp [15 ml] rice wine vinegar
1 tbsp [15 ml] sweet soy sauce (kecap manis)
2 tsp [10 ml] grated fresh ginger
1 fresh red Thai chile, finely chopped
½ tsp [2.5 ml] salt

For the filling
1 large carrot, julienned
½ daikon radish, julienned
4 green onions, sliced
1 fresh red Thai chile, finely chopped
1 cup [250 ml] snow peas, sliced thinly on the diagonal
½ cup [125 ml] loosely packed Thai basil leaves
¼ cup [60 ml] loosely packed mint leaves
1 cup [250 ml] bean sprouts, thoroughly washed
1 cup [250 ml] enoki mushrooms

Whisk the rice (or pastry) flour, salt and turmeric in a large bowl. In a separate bowl, whisk the egg with the coconut milk. Slowly add the coconut milk mixture to the dry ingredients, whisking well to avoid lumps. You want to get a thinnish pancake batter with the consistency of light cream. Add more coconut milk or water to get there, if necessary. Set aside to rest.

To make the sauce: Whisk together all the ingredients, adjusting the amount of chile to your liking. Reserve.

To make the filling: Delicately mix all the ingredients together in a large bowl. Reserve.

When ready to make the pancakes, heat a large nonstick frying pan (about 9” [23 cm] in diameter) on medium heat. Add a little bit of vegetable oil. Pour in about one-quarter of the batter and swirl around to coat the bottom of the pan. Once the underside is golden brown, turn the pancake over and cook the other side. Remove from the pan and keep warm while you make the other pancakes.

To serve, place a warm pancake on each serving plate and pile vegetables and herbs over one half of it. Drizzle the vegetables with some sauce and fold one half of it. Spoon more sauce on top and serve, with any remaining sauce on the side.

Note: If desired, add a protein, such as sauteed shrimp or tofu, or grilled chicken, to the vegetable filling.

Recipe Credit: Adapted from Yotam Ottolenghi, Plenty


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