Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, Vietnamese Crispy Pancakes with Thai Ajard dipping sauce, Can be vegetarian too!. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Vietnamese Crispy Pancakes with Thai Ajard dipping sauce, Can be vegetarian too! is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Vietnamese Crispy Pancakes with Thai Ajard dipping sauce, Can be vegetarian too! is something which I’ve loved my whole life.
Many things affect the quality of taste from Vietnamese Crispy Pancakes with Thai Ajard dipping sauce, Can be vegetarian too!, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don’t worry if you want to prepare Vietnamese Crispy Pancakes with Thai Ajard dipping sauce, Can be vegetarian too! delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Vietnamese Crispy Pancakes with Thai Ajard dipping sauce, Can be vegetarian too! is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must prepare a few components. You can cook Vietnamese Crispy Pancakes with Thai Ajard dipping sauce, Can be vegetarian too! using 17 ingredients and 7 steps. Here is how you can achieve that.
With credit to Yui Miles…..These pancakes are so delicious, they are so crispy. Perfect for anyone gluten intolerance because they are made with rice flour and creamy coconut milk.
I hold my hands up right now, this is not my recipe, its Yui Miles recipe to be honest. Yui and I were on Channel 4’s Beat the Chef TV Cooking show, where, Yes we both did beat our Chefs, significantly (quote from Andi Oliver, Host). So after becoming IG friends we met up and went for a lovely meal at Bambu, a Vietnamese restaurant in Colchester. We had this as part of our delicious meal we shared.
Subsequently, I loved it so much, I asked Yui to teach me the recipe, which she did via a Live Instagram Cook.
So I am recreating this recipe for a reason. Its Chinese New Year on Saturday, or Luna New Year. I am going into BBC Radio Derby to cook for them live to talk about this recipe and also my Haggis bites, because it is also Burns Night in the UK on Saturday too. (He’s a esteemed Poet from Scotland, from the 1800’s, where traditional recipes are cooked in honour to celebrate him).
This recipe can easily be adapted for vegetarians and vegans, in fact I will be making a version with Chestnut mushrooms, and the rest of the other ingredients too!
Sorry for the Long story. A big thank you to my lovely Yui Miles for all her inspiration, caring, and many laughs too!
Ingredients and spices that need to be Get to make Vietnamese Crispy Pancakes with Thai Ajard dipping sauce, Can be vegetarian too!:
- 1 cup rice flour
- 2 tbsp corn flour
- 1 tbsp turmeric
- 1 tin coconut milk
- 1 pinch salt
- 1/2 cup water
- 2-3 tbsp cooking oil
- 1 cup sliced cooked chicken / prawns / mushrooms
- 2 handfuls Asian style stir fry mix salad i.e. bean sprouts, cabbage, peppers etc
- 1-2 baby gem lettuce
- Ajard Dipping Sauce
- 1/2 cup diced red onion
- 1/2 cup diced deseeded cucumber
- 2 tbsp finely chopped big red chilli
- 3 tbsp rice vinegar
- 4 tbsp white sugar
- 2-3 tbsp water boiling
Steps to make to make Vietnamese Crispy Pancakes with Thai Ajard dipping sauce, Can be vegetarian too!
- Place the flour, turmeric and coconut milk, salt, corn flour and water into a large bowl.
- Take and whisk and whisk thoroughly until all lumps have gone, leave to settle for 20 minutes or so.
- Pour the oil into a medium pan on a medium high heat a tablespoon at a time and ladle in the pancake mixture, it needs to be fairly thin, next add the chicken or prawns to half of the pancake, leaving the other half free. Then the stir fry mixture.
- Once it is cooking add a lid to the frying pan it helps speed up the cooking process. You need to be patience its takes a good 4 minutes or so it can be longer. When the pancake mixture is starting to crisp around the edges and it is cooked through the middle, simply turn over the empty side of the pancake over and serve, it should be crispy and brown on the outside.
- For the Sauce, chop the veggies, I didn’t have red onion here so I used a sweet white onion.
- Now place in a bowl, boil the kettle and add the few tablespoons of boiling water, making sure all the sugar is dissolved, add the salt and mix too. If you want you can heat this up in a pan. But add the cucumber at the end once the mixture has cooled.
- Serve! So you take a lettuce cup, then tear of some of the crispy pancake and wrap it in the lettuce leaf, you then pour some of the sauce on top, and pop it in your mouth! Delicious.
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So that’s going to wrap this up for this exceptional food How to Make Speedy Vietnamese Crispy Pancakes with Thai Ajard dipping sauce, Can be vegetarian too!. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!