250 ml(1 cup) coconut milk4eggs375 gmrice flour2 tspground turmeric1 tspcaster sugar2 tbspvegetable oil, plus extra for brushing250 gmchar siu pork, thinly sliced (see note) 150 gmspanner crab meat150 gmbean sprouts3spring onions, thinly sliced2birdseye chillies, seeds removed, thinly sliced50 gm(10cm piece) ginger, thinly slicedTo serve:Iceberg lettuce leaves, coriander, mint and Vietnamese mintNuoc cham55 gm(¼ cup) caster sugar, or to taste2red banana chillies, thinly sliced in rounds1lemon, segmented and dicedJuiceof ½ lemon, or to tasteTo taste:fish sauce
Whisk coconut milk, eggs, rice flour, turmeric, sugar, vegetable oil and 500ml iced water in a large bowl until smooth and thin, then rest at room temperature for at least an hour.
Meanwhile, for nuoc cham, stir sugar and 150ml water in a bowl to dissolve, then add remaining ingredients, adjusting seasoning to taste; it should be sweet, sour, salty and spicy.
Heat a 23cm-diameter non-stick frying pan over high heat until very hot. Brush pan with 1 tsp oil and add one-sixth of coconut batter, swirling pan to cover the base and sides. Scatter over one-sixth of each of the pork, crab, bean sprouts, spring onion, chilli and ginger and cook until pancake is crisp (5-7 minutes), then invert onto a plate and keep warm. Repeat with remaining ingredients. Serve pancakes with iceberg lettuce leaves, coriander, mint and Vietnamese mint for wrapping, and nuoc cham sauce for dipping.
Note Char siu (or barbecue) pork is available from Chinese and Vietnamese barbecue shops.
This recipe is from the September 2011 issue of Australian Gourmet Traveller.