Crispy pancakes with prawns and pork belly

1. 1

   To make the pancakes, mix both flours with the sugar, turmeric and salt until well combined. Whisk in the coconut milk and 240ml/8¼fl oz water to make a smooth batter. Chill for 1 hour.

2. 2

   Meanwhile, to make the prawns and pork belly, bring a saucepan of salted water to a simmer and add the pork belly, simmer for 40-50 minutes. Remove to iced water, then drain and slice thinly.

3. 3

   Heat the oil in a lidded pan and fry a handful of the pork and prawns, fry for 2-3 minutes. Ladle over some batter to make a thin coating. Flip over and cook for a further 2 minutes. Carefully remove from the pan, fold and place on a plate. Keep repeating this process until all the pork, prawn and pancake batter is used up.

4. 4

   To make the dipping sauce, place the lime juice, fish sauce, palm sugar, garlic and chillis into a pestle and mortar and grind to a dressing.

5. 5

   To make the the cucumber salad, place the ribbons of cucumber and fresh chopped chilli into the large bowl and pour over the lime dressing.

6. 6

   To serve, put the gem lettuce leaves onto a serving platter and top with the prepared carrot, red pepper, cucumber, spring onions and bean sprouts.

7. 7

   Serve the cucumber salad on the side along with the cooked pork and prawns and pancakes. Take to the table family service so people can fill them at the table with what they like.

1 serving ≈ 300 g

Nutrition values are estimates. - means data is unavailable.