140g (5 oz) rice flour
½ tsp turmeric
¼ tsp sea salt
125ml (½ cup) coconut milk
½ cup water
2 spring onions, finely sliced
1 cup shredded cooked chicken (leftover roast chicken or rotisserie chicken is great)
1 small carrot, julienned into fine strips or coarsely grated
100g bean shoots
sprigs of coriander
mint leaves to serve
lettuce leaves to serve
To make the batter, combine the rice flour, turmeric and sea salt in a large bowl. Whisk in the coconut milk, ½ cup of water and spring onions. Set aside for 10 minutes.
For the nuoc cham, whisk together the ingredients and set aside until ready to serve.
Heat a 22cm non-stick frying pan over medium-high heat. Pour in enough oil to just cover the bottom of the pan. Add one-third of the batter, swirling to thinly cover the pan. Scatter one-third of the chicken, carrot and bean shoots over half the pancake. Top with a couple of sprigs of coriander. Cook for 3-4 minutes or until the pancake is crispy and golden on the bottom side. Fold the pancake over to cover the filling, then slide onto a serving plate and keep warm. Repeat with remaining batter and filling, adding oil each time. Serve with herbs, lettuce and nuoc cham dressing.