5 tablespoon

2

55 g

Pancake batter

85 g

1/4

3

125 ml

Pancake Filling

7.5 g

1 clove

15 ml

125 ml

145 g

85 g

30 g

30 g

1/4

1/4

Oil (for frying)

Eggs

Seasoned flour

Rice flour

Salt

Eggs, beaten

Coconut milk

Ginger, chopped

Garlic, chopped

Soy sauce

White sauce

Crabmeat

Mushrooms, chopped

Green onions (scallions), chopped

Bean sprouts

Salt

Pepper

Method :

Combine rice flour, coconut milk, 3 eggs and salt to make a pancake batter.

Heat a little in an 8 in nonstick frying pan, add enough batter to coat the bottom. Make pancakes in the usual manner until all batter is used. Blend ginger, garlic, soy and white sauces. Add crabmeat, mushrooms, green onions (scallions) and bean sprouts. Season to taste. Place 1 tablespoon of the mixture on each pancake. Tuck in ends and roll like a burrito, so mixture doesn't escape. Carefully roll each pancake in seasoned flour then in remaining beaten egg. Deep fry until golden. Serve on lettuce leaves, sprinkled with chopped coriander (cilantro) leaves, accompanied by nuoc cham sauce with finely sliced, seeded red chili pepper. As a variation, use thinly rolled puff pastry or dough instead of pancakes. Pancakes can also be filled and served without deep frying.