Vietnamese pancake is made with rice flour water and turmeric. This is my version without the rice flour and water. A great substitute.
Make the pancake
- 2 Organic Eggs Beaten
- 1tsp Turmeric
- 1 Green Shallot Sliced (home grown in vegepod)
- 7 Cooked Prawns (deveined and tail off)
Salad:
- Home grown lettuce leaf
- Tomato cut in half
- Cucumber sliced downwards
- Mixed herbs picked fresh from vegepod bag.
Sauce:
- 1tsp red boat fish sauce
- 1tb Thai oyster sauce (* not chinese oyster sauce it’s too salty)
- 1tsp tamari soy
Method:
- Beat eggs with turmeric.
- Cut shallot and mix in with eggs. Mix together except prawns.
- Spray skillet with evoo cooking spray. Pour in eggs.
- Assemble salad and herbs.
- Chop cucumber and the tomatoes.
- Arrange lettuce and herbs as shown
- When egg is almost set on one side, add the prawns. Fold half the omelette over prawns cook further 2 minutes.
- Make dressing mix together in ramekin.
- Place on serving plate with salad and herbs.
- To eat tear or cut a bit of omelette off with prawn. Wrap in lettuce leaf with some of the herbs and dip in sauce.
- Enjoy!
Cook with Barb 