Crispy Rice Flour Pancakes

Name: Crispy Rice Flour Pancakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 cup white rice flour; 2 tbsp cornstarch; 1/2 tsp ground turmeric; 1/2 cup coconut milk; 1 cup water; 3 scallions, thinly sliced; 1/2 lb pork belly, thinly sliced; 1/2 lb raw shrimp, peeled; 2 cups fresh bean sprouts; 3 tbsp vegetable oil

Golden and lacy rice flour crepes filled with savory pork belly, shrimp, and fresh bean sprouts. Crisp on the outside and rich in flavor, served piping hot.

35 minMediumServes 4420 cal/serving

VietnameseDinnerStovetopStandardGluten-FreeDairy-FreeEgg-FreeNut-FreeAlcohol-FreeNightshade-Free

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Ingredients

1 cup white rice flour
2 tbsp cornstarch
1/2 tsp ground turmeric
1/2 cup coconut milk
1 cup water
3 scallions, thinly sliced
1/2 lb pork belly, thinly sliced
1/2 lb raw shrimp, peeled
2 cups fresh bean sprouts
3 tbsp vegetable oil

Instructions

1

Whisk 1 cup white rice flour, 2 tbsp cornstarch, 1/2 tsp ground turmeric, 1/2 cup coconut milk, and 1 cup water together until smooth, then stir in 3 thinly sliced scallions.
2

Heat 3 tbsp vegetable oil in a nonstick skillet over medium-high heat.
3

Add 1/2 lb thinly sliced pork belly and 1/2 lb peeled raw shrimp, cooking until the pork belly reaches an internal temperature of 145°F and the shrimp is opaque.
4

Pour batter into the skillet, swirl to coat the bottom, and top with 2 cups fresh bean sprouts.
5

Cover and cook until the edges become crispy and golden brown, then fold in half to serve.

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Questions

What internal temperature should Crispy Rice Flour Pancakes reach?

For Crispy Rice Flour Pancakes, the target internal temperature is 145 F (about 65 C), given in step 3. A probe thermometer removes the guesswork.

Why mix the cornstarch with water first in Crispy Rice Flour Pancakes?

Dry starch clumps the moment it meets hot liquid. The slurry in step 1 disperses it first, and it only thickens once the sauce comes back to a simmer.

Can I use frozen shrimp instead of shrimp in Crispy Rice Flour Pancakes?

Yes; most shrimp sold as fresh were frozen once already. Thaw them under cold running water for about ten minutes and pat them very dry so they sear instead of steaming. As written, the entry for Crispy Rice Flour Pancakes uses 1/2 lb raw shrimp, peeled.

Does Crispy Rice Flour Pancakes contain shellfish?

Yes: 1/2 lb raw shrimp, peeled. The full allergen list for this entry is shellfish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Crispy Rice Flour Pancakes?

One serving (the recipe makes 4) is about 420 calories, with 20 g protein, 45 g carbohydrate and 18 g fat, plus 3 g fiber and 480 mg sodium. The figures are estimates computed from the ingredient list.

Serve it with

Rau Sống side
Mango Salad with Shrimp salad
Scallion Oil and Peanut Topping sauce
Vietnamese Coconut Coffee Smoothie drink

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