VIETNAMESE CRISPY PANCAKE MIX

Vietnamese pancakes are typical cakes of Southern food culture, when pouring flour into a hot pan, it will make a pleasant "sizzle" sound, which become the name of a memorable dish. Vietnamese crepes are served with sweet and sour sauce and many types of vegetables such as piper lolot, plum leaves, mango leaves, and aromatic herbs.

Vietnamese pancakes vary depending on the region, in terms of how to pour the batter, the size of the cake, the types of sauce, and the taste.

Product code

330400050
Weight
- 400G
- 1KG
Type
- Pack
- Carton
Expiry date

12 Months
Packing specs

1 Carton = 10 Packs x 1Kg
1 Carton = 24 Packs x 400G
Price

Contact

Description
Processing delicious dishes

VIETNAMESE CRISPY PANCAKE MIX 1KG

INGREDIENTS:

Rice starch, corn starch, wheat flour, tapioca starch, salt, curcumin powder, food additives: E (450i), (500ii)

NUTRITION FACTS
Serving size	100g
Calories	352 Kcal
Calories from fat	0 Kcal
% Daily value
Total fat	0g - 0%
Sat fat	0g - 0%
Cholesterol	0mg - 0%
Total Carbohydrate	82.6g - 28%
Protein	4.7g
% Daily value are based on a 2000 Calorie diet
Nutrient composition
Moisture content	<= 14%
Total ash content	<= 0.7%

Store in cool dry place

NOTE: Check the packge before buying

DIRECTIONS

Step 1:

PREPARE THE BATTER: Combine 1kg Crispy pancake mix, curcumin (turmeric) powder (included), 2.25 liter coconut milk and some finely chopped green onion.

Step 2:

SPREAD CAKE: Prawns cleaned, pork thinly sliced. Onion chopped. Split yellow mung beans cooked. Stir fry everything together. Add 1 tbsp of the batter into the pan and swirl to evenly coat ingredients with a thin layer. Cover for 1 minute then add some bean sprouts and cover for another minute. Add oil and cook until edges are golden.

Step 3:

SAUCE: Make the dipping sauce with "2:3:4"recipe. Mix 2 tpsp fish sauce, 3 tpsp suger, 4 tpsp water and a few drops of lime juice. Add finely chopped garlic and chilli to taste. Top with some grated radish and carrot.