A healthy pancake (sometimes referred to as a pizza) eaten with lots of vegeetables.
This recipe was modified from my reference notes when I studied at a commercial cooking training institute in Thailand some years ago.
The secret lies in making the perfect crispy batter quickly and encasing the vegetables in it.
Mix rice flour, mung bean flour, self raising flour, tumeric powder, salt, egg and coconut cream. It should be a thick and soft consistency.
The filling are : pickled carrot, bean sprouts, steamed mung beans, chopped shallot shoots, sugar and thinly sliced steamed pork, steamed shrimp, ground and pepper. Fry separately in another pan and keep warm. Scoop and distribute evenly at the centre of the batter when it is about to be set before it becomes crispy and brown.
Salad : Lettuce, mint, coriander, basil and kaffir lime leaves added at the side.
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