A delicious recipe by Vicky Foord. 

makes 4 I prep time = 15 minutes I cooking = 20 minutes  

 Ingredients:  

• 1 cup rice flour 
• 2 tablespoons cornflour 
• 400ml coconut milk 
• 2 teaspoons ground turmeric (anti-inflammatory ingredient) 
• 1 cup chilled water 
• 1 cup shredded cooked chicken (or tofu)  
• 2 spring onions, finely sliced 
• 1 large carrot, grated or julienned  
• 150g bean sprouts 
• 2 tablespoons Extra Virgin Olive Oil (anti-inflammatory ingredient) 
• salt and pepper 
• lettuce leaves, to serve 
• fresh mint leaves, to serve 

Dipping Sauce:  

• 1 small bird’s eye chilli, finely chopped 
• 1 clove garlic, finely minced (anti-inflammatory ingredient) 
• 2 tablespoons fish sauce* 
• 6 tablespoons water 
• 2 tablespoons caster or palm sugar 
• 2 tablespoons fresh lime juice  

*can use Niulife Cocomino Vegan Fysh Sauce as an alternative 

Method:   

1. To make the batter, combine the rice flour, cornflour, turmeric and a sprinkle of salt in a large bowl. Whisk in coconut milk, water and spring onions. Set aside for 30 minutes. 
   
   
2. For the dipping sauce, whisk together finely chopped bird’s eye chilli, garlic, fish sauce, water, sugar and lime juice.  
   
   
3. Heat a 22cm non-stick frying pan over medium-high heat. Add a small amount of oil, just enough to cover the bottom of the pan. Pour in ½ cup batter, swirling the pan to coat the bottom evenly. Scatter some cooked chicken, bean sprouts and carrot over half of the pancake. Cook for about 2 - 3 minutes, until bean sprouts have softened. Fold the pancake over to cover the filling, then slide onto a serving plate to keep warm. Repeat process with remaining batter and filling. To serve, wrap the Crispy Pancakes in lettuce leaves with some mint and dip it into the sauce.