Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Dandelion: Sizzling coconut pancakes with spanner crab and barbecue pork


You'll need

250 ml (1 cup) coconut milk 4 eggs 375 gm rice flour 2 tsp ground turmeric 1 tsp caster sugar 2 tbsp vegetable oil, plus extra for brushing 250 gm char siu pork, thinly sliced (see note) 150 gm spanner crab meat 150 gm bean sprouts 3 spring onions, thinly sliced 2 birdseye chillies, seeds removed, thinly sliced 50 gm (10cm piece) ginger, thinly sliced To serve: Iceberg lettuce leaves, coriander, mint and Vietnamese mint   Nuoc cham 55 gm (¼ cup) caster sugar, or to taste 2 red banana chillies, thinly sliced in rounds 1 lemon, segmented and diced Juice of ½ lemon, or to taste To taste: fish sauce

Method

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.

At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 people

Drink Suggestion

2009 Bodega Castro Martin Albariño.

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×