220 gmrice flour2 tbspcornflour1 tspground turmeric400 mlcoconut milk3spring onions, thinly sliced1½ tbspgrapeseed oil16cooked medium prawns, peeled1 cup(loosely packed) bean sprouts, trimmed, plus extra to serveTo serve:iceberg lettuce leaves, Vietnamese mint, coriander and lime wedgesPickled carrot150 mlrice vinegar100 mlfish sauce50 gmcaster sugar1½small red chillies, finely chopped1garlic clove, finely chopped2carrots, cut into julienneCaramelised chilli dressing1½ tbspgrapeseed oil3red shallots, finely chopped2long red chillies, finely chopped1small red chilli, finely chopped1garlic clove, finely chopped20 gmcaster sugar1 tbspfish sauce1½ tbsplime juice1½ tbsprice vinegar
For pickled carrot, stir vinegar, fish sauce, sugar, chilli, garlic and 50ml water in a saucepan over medium-high heat until sugar dissolves, bring to the boil and add carrot. Transfer to a container and refrigerate until required. Pickled carrot will keep for 2-3 weeks.
Combine rice flour, cornflour, turmeric and 1 tsp fine salt in a bowl and make a well in the centre. Combine coconut milk and 350ml cold water, then whisk into flour mixture until a smooth batter forms. Stir in spring onion and refrigerate to rest for 1 hour. Thin with a little water if necessary.
For caramelised chilli dressing, heat oil in a small saucepan over medium heat, add shallot, chilli and garlic and stir occasionally until tender and well caramelised (6-8 minutes). Add sugar and fish sauce, stir until caramelised, remove from heat and stir in lime juice, vinegar and 1 tbsp water, then set aside to cool. Dressing will keep refrigerated for 2-3 weeks.
Heat 1½ tsp oil in a 20cm-diameter non-stick frying pan over medium-high heat until smoking. Add a quarter of the batter, swirl to coat base and slightly up sides, and cook until golden and crisp (3-4 minutes). Scatter with a quarter of the prawns and carrot, a handful of sprouts and iceberg lettuce, fold to enclose and slide onto a plate. Repeat with remaining ingredients. Top with mint, coriander, extra bean sprouts and serve with caramelised chilli dressing and lime wedges.
This recipe is from the April 2013 issue of Australian Gourmet Traveller.