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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: jeffreytbarker
1 ½ cup rice flour
⅛ teaspoon tumeric
½ cup coconut milk
2 cup water
2 tablespoon vegetable oil
½ cup green onion, minced
Combine all above and let rest ½ hour
2 tablespoon vegetable oil
2 teaspoon garlic, minced
1 teaspoon ginger, minced
½ pound pork loin, tenderloin, or ground pork
½ pound shrimp, chopped
1 pound mung bean sprouts
Heat oil, cook garlic and ginger, add pork and shrimp til cooked, add bean sprouts and toss, remove from heat Heat a little oil in skillet; add ¼ cup of above batter, swirl to coat pan; when center starts to bubble, add 1 cup of pork/shrimp mixture; add lettuce, if desired, and herbs (cilantro, mint, basil); fold and slide onto plate; repeat with remaining batter and pork. Traditionally served with a hot/sweet/sour dipping sauce (nước chấm).