Crispy Vietnamese style pancakes
These colourful pancakes are ready in just 30 minutes – make plenty of the filling, as it's tasty with noodles or rice for lunch the next day.
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 33g
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- 1 tbsp hot sauce (we used sriracha)
- 2 tbsp Co-op mayonnaise
- 125g Co-op plain flour
- 2 tbsp cornflour
- ½ tsp turmeric
- 150ml Co-op coconut milk
- 1 tbsp Co-op reduced salt dark soy sauce, plus 2 tsp
- 1 tbsp sesame oil, plus extra for greasing
- 500g Co-op 5% fat beef mince
- 1 Co-op little gem lettuce, finely shredded
- 1 large carrot, coarsely grated
- Coriander and mint leaves, to serve
- In a small bowl, combine the hot sauce, mayonnaise and 1 tbsp cold water until smooth, then set aside.
- Mix together the flour, cornflour and turmeric in a bowl. Stir in the coconut milk and the 2 tsp soy sauce, along with 200ml water, mixing to form a smooth batter.
- Heat the oil in a large nonstick frying pan and cook the mince, stirring to break up any lumps. Sprinkle over the remaining soy and cook for about 4-5 mins, until the liquid has evaporated and the beef is cooked. Take off the heat and keep warm while you make the pancakes.
- Wipe the frying pan clean, grease with a little sesame oil, then set over a medium heat. Pour in just enough batter to cover the base, tipping the pan to create a thin, even layer. Cook for 1-2 mins until golden, then flip with a spatula and cook the other side. Set the pancake aside and keep warm while you repeat to make 4 in total.
- Toss the lettuce and carrot together and divide between the pancakes. Sprinkle over the beef and drizzle with the spicy mayo, before scattering over the coriander and mint leaves to serve.