|250 ml||flour — cake|
|1 ml||turmeric — ground|
|2.5 ml||bicarbonate of soda|
|400 ml||coconut 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|
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.
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