Rice Pancakes with Chicken

Ingredients

• 180 g rice flour
• 1 tsp salt
• 1 tsp turmeric
• 200 ml coconut milk
• 250 g Chicken breast fillet
• 200 g shrimp (pre-cooked, peeled and deveined)
• 200 g soy sprouts
• 2 Spring Onions
• vegetable oil (for frying)
• 1 tbsp Sesame oil
• 0.5 tsp lime zest
• Salt
• Pepper

Instructions

1. 1.

   Whisk the flour with salt, turmeric, coconut milk and 125 ml water into a batter and let rest for about 20 minutes.

2. 2.

   Rinse the chicken, pat dry and slice into strips. Rinse the shrimp and drain. Rinse the sprouts and drain well. Trim the spring onions, rinse and cut into fine rings.

3. 3.

   Heat about 1 tbsp oil in a large non-stick pan and pour a ladleful of batter. Tilt the pan to spread the batter evenly. Fry for about 2 minutes, flip and cook another 2 minutes. Repeat to make four thin pancakes and keep warm in an oven at ~60°C. Add sesame oil to the pan and sauté the chicken with shrimp for about 2 minutes while turning. Then stir in the sprouts, spring onions and lime zest, seasoning with salt and pepper.

4. 4.

   Place the filling on one side of each pancake, fold over, and serve on plates optionally with a sweet-sour dip and fresh salad.