Ingredients
4
4 servings
- •20 uncooked medium shrimp, peeled and deveined
- •5 ounces boneless pork loin, sliced
- •1 teaspoon fish sauce
- •1 pinch monosodium glutamate (MSG)
- •⅔ cup rice flour
- •7 ounces water
- •6 ounces coconut milk
- •3 green onions, finely chopped
- •½ teaspoon saffron
- •2 cups vegetable oil for frying, or as needed
- •½ cup bean sprouts
- •2 tablespoons chopped fresh basil
- •½ cup lime juice
- •⅓ cup fish sauce
- •3 tablespoons water
- •3 tablespoons white sugar
- •2 dried red chile peppers, chopped
- •2 cloves garlic, crushed
- •1 pinch monosodium glutamate (MSG)
- •4 leaves mustard greens
Instructions
- Marinate the shrimp and pork loin with the fish sauce and MSG in a glass or ceramic bowl for 30 minutes.
- Mix rice flour, water, coconut milk, green onions, and saffron powder.
- Heat 1 tablespoon vegetable oil in a pan over medium-high heat. Drop 1/4 of the rice flour mixture and fry a large, thin pancake until bubbles form and the edges are dry, 3 to 4 minutes.. Put 1/4 of the shrimp and pork mixture on the pancake. Reduce heat to medium, add 1/4 of the bean sprouts and basil, flip, and cook until browned on the other side, 2 to 3 minutes. Fold pancake in half and transfer to a plate. Repeat with remaining batter and filling.
- Mix lime juice, fish sauce, water, sugar, red chiles, garlic, and MSG for sauce together. To eat, roll the pancakes up together in a mustard green leaf and dip in the sauce.
Nutritional Facts
Per 4 servings
- Calories: 413
- Carbohydrate: 39g
- Fat: 23g
- Fiber: 3g
- Protein: 16g
- Sugar: 11g
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