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.
