INGREDIENTS
BATTER
- 1 cup rice flour
- ½ teaspoon ground turmeric
- ½ teaspoon kosher salt
ASSEMBLY
- 5 tablespoons (or more) vegetable oil, divided
- 4 oz. small shrimp, peeled, deveined
- Kosher salt and freshly ground black pepper
- 6 scallions, thinly sliced
- 4 oz. mung bean sprouts (about 1 cup)
- Large green-leaf or Bibb lettuce leaves and mixed tender herbs (such as mint, cilantro, and Thai basil; for serving)
- Nuoc Cham (click for recipe)
NUTRITIONAL INFORMATION
Calories (kcal) 330 Fat (g) 19 Saturated Fat (g) 3 Cholesterol (mg) 45 Carbohydrates (g) 32 Dietary Fiber (g) 2 Total Sugars (g) 2 Protein (g) 9 Sodium (mg) 410
PREPARATION
BATTER
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Whisk flour, turmeric, salt, and 1½ cups water in a large bowl until smooth. Cover and let sit at room temperature 1 hour (this allows the rice flour to hydrate; the batter will get creamier as it sits).
ASSEMBLY
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Heat 1 Tbsp. oil in a medium nonstick skillet over medium-high heat. Add shrimp, season with salt and pepper, and cook, tossing often, until cooked through, about 3 minutes. Transfer to a plate.
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Wipe out skillet and return to medium-high heat. Add remaining 4 Tbsp. oil. Mix batter to reincorporate rice flour, pour ½-cupful into skillet, and swirl pan to evenly spread out batter. (Be careful: Batter will splatter.) Cook pancake, shaking pan occasionally, until almost cooked and edges begin to curl, about 4 minutes. Top with one-fourth of scallions, one-fourth of bean sprouts, and one-fourth of shrimp and cook until pancake is golden brown and crisp, about 1 minute. Using a spatula, fold pancake in half, forming a half-moon. Transfer to paper towels to drain. Repeat with remaining batter (mixing before adding to pan), scallions, bean sprouts, and shrimp to make 3 more pancakes, adding more oil to skillet as needed.
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Cut pancakes into wedges. To eat, tuck each wedge inside a lettuce leaf along with some herbs and dip in Nuoc Cham.
Find the recipe here: Crisp Hoi An Pancakes.
Jeanine Thurston 