Bánh xèo

1. 1

   Add the rice flour and turmeric to a bowl. Mix briefly, then whisk in the soda water and coconut milk until the flour has completely dissolved.

2. 2

   To make the nuoc cham dipping sauce, add the garlic and chilli to a small bowl. Stir in the sugar, fish sauce, lime juice and 100ml/3½fl oz water. Whisk until the sugar dissolves.

3. 3

   Separate about 10 leaves each from the iceberg and red lettuces and arrange on a platter. Strip the mint and Thai basil leaves, and roughly tear the coriander. Add to the platter.

4. 4

   Stir the sliced green spring onion into the batter.

5. 5

   Heat a large non-stick frying pan over medium-high heat. Add a drizzle of oil and swirl to coat. Add a few pieces of prawn and a sprinkle of the white spring onion.

6. 6

   After 30 seconds, pour in half a ladleful of batter and swirl to coat the pan in a thin layer. Cook over medium heat until the edges begin to lift. Add a small handful of beansprouts, then fold the pancake in half using a spatula. Cook for another 30 seconds, then set aside. Repeat with the remaining batter and filling.

7. 7

   Serve immediately while the pancakes are crispy. To eat, cut each pancake into thirds. Place a piece in a lettuce leaf with herbs, roll up, dip in the sauce and enjoy.

1 serving ≈ 225 g

Nutrition values are estimates. - means data is unavailable.