Name: Vietnamese-style filled pancakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 250 ml flour cake; 1 ml turmeric ground; 2.5 ml Bicarbonate of soda; 400 ml coconut milk; 150 ml milk; 1 eggs large; peanut oil or sunflower oil; 2-3 chicken breast fillets; 30 ml oyster sauce; 30 ml sweet chilli sauce; 1 carrots large, peeled and grated; 4 spring onions julienned; 1 sugar snap peas sliced; 250 ml bean sprouts; 1 fresh chillies deseeded and chopped; 125 ml fresh coriander chopped; 80 ml fresh basil chopped; 30 ml fresh mint chopped; 20 ml lemon balm chopped, optional

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Ingredients (19)

250 ml	flour — cake
1 ml	turmeric — ground
2.5 ml	Bicarbonate of soda
400 ml	coconut milk
150 ml	milk
1	eggs — large
	peanut oil — or sunflower oil

FILLING:

2-3	chicken breast fillets
30 ml	oyster sauce
30 ml	sweet chilli sauce
1	carrots — large, peeled and grated
4	spring onions — julienned
1	sugar snap peas — sliced
250 ml	bean sprouts
1	fresh chillies — deseeded and chopped
125 ml	fresh coriander — chopped
80 ml	fresh basil — chopped
30 ml	fresh mint — chopped
20 ml	lemon balm — chopped, optional

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Method:

Pancakes:
Mix the flour, turmeric, 1ml salt and the bicarbonate of soda together in a bowl. Add the coconut milk, milk and egg and beat until smooth. Leave to stand for 20 minutes.

Heat a non-stick pan over a medium heat. Add a little oil and swirl it around to coat the pan. Add a ladle full of the pancake mixture to the pan and swirl it round to cover the base of the pan. Cook until set, then flip over and cook the other side. Remove from the pan and repeat with the remaining batter.

Filling:
Slice the chicken thinly. Heat a little oil in a frying pan and stir-fry the chicken over a high heat. Once it is almost cooked, stir in the oyster and sweet chilli sauces. Remove from the heat and cool slightly. Add all the remaining filling ingredients to the chicken just before serving.

Spoon the filling onto the pancakes. Drizzle with a little chilli and lime sauce. Fold or roll up. Eat as a starter or light meal.

Chilli and lime sauce:
Mix together 60ml lime or lemon juice, 5ml sesame oil, 10ml brown sugar, 15ml rice vinegar, 5ml tamarind paste, 5ml grated fresh ginger, 1 clove crushed garlic, and 1-2 chopped and seeded chillies.

Text and image source: Ideas magazine

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