Banh xeo (crispy pancakes)

Take inspiration from Vietnamese cooking for this fresh and fragrant Asian pork pancake dish.

Ingredients

•  220g (1 1/4 cups) rice flour
•  2 tablespoons cornflour
•  1 x 400ml can coconut milk
•  310ml (1 1/4 cups) iced water
•  1 teaspoon ground turmeric
•  1 teaspoon sugar
•  1/2 teaspoon SAXA Pink Himalayan Salt Flakes
•  Pinch of white pepper
•  2 tablespoons peanut oil
•  1 brown onion, halved, cut into thin wedges
•  300g Pork porterhouse Steak, thinly sliced
•  12 cooked prawns, peeled, coarsely chopped
•  130g (2 cups) bean sprouts, trimmed
•  Butter lettuce leaves, to serve
•  Fresh mint leaves, to serve

Nuoc cham

•  60ml (1/4 cup) fish sauce
•  60ml (1/4 cup) fresh lime juice
•  1 1/2 tablespoons water
•  1 tablespoon caster sugar
•  1 long fresh red chilli, halved, deseeded, finely chopped
•  1 garlic clove, finely chopped
• Method
• Step 1
  To make the nuoc cham, combine fish sauce, lime juice, water, sugar, chilli and garlic in a small bowl. Stir until sugar dissolves.
• Step 2
  Stir the combined flour, coconut milk, water, turmeric, sugar and salt in a medium bowl. Season with white pepper. Cover and place in the fridge for 1 hour or overnight to rest.
• Step 3
  Heat a 20cm (base measurement) non-stick frying pan over high heat. Add 1 tablespoon of oil and heat until just smoking. Stir-fry the onion and pork for 5 minutes or until golden. Transfer to a plate. Wipe the pan clean.
• Step 4
  Lightly brush pan with one-quarter of remaining oil. Heat over medium-high heat until smoking. Add one-quarter of the flour mixture and tilt pan, swirling batter to cover base and slightly up the side. Cook for 5 minutes or until underside is golden. Place one-quarter of pork mixture and one-quarter of the prawn on half the pancake. Top with one-quarter of bean sprouts. Fold over to enclose. Transfer to a plate and cover with foil. Repeat with the remaining oil, flour mixture, pork mixture, prawn and bean sprouts. Cut each pancake into quarters and serve with lettuce and mint.