“Everybody loves a pancake, but these are a bit different. The addition of the coconut flour and coconut milk gives them a great flavour which works perfectly with the fragrant herbs and sweetness of the prawns. The traditional way to eat these is to cut them into strips and wrap up in a lettuce leaf to form a delicious little fresh and crunchy parcel. I’ve used coconut sugar instead of the traditional palm sugar in the Nuoc Cham sauce, as not only is it easier to work with, it also provides a caramel note which works really well. I recommend using a non-stick pan to cook the pancakes to prevent them sticking as they can be a little delicate.”
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For the filling:
2 tbsp The Groovy Food Company Organic Virgin Coconut Oil
12 raw prawns, peeled and deveined, and halved length ways
1 onion thinly sliced
1 tbsp oyster sauce
1 tbsp soy sauce
100g bean sprouts
A head of romaine lettuce separated into leaves
Handful of Thai basil leaves
Handful of coriander, leaves picked
Handful of mint leaves
½ carrot peeled and cut into matchsticks
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For the Nuoc Cham sauce:
2 red Thai bird’s eye chillies, deseeded if you prefer
Juice of 2-3 limes
2 tbsp fish sauce
2 tbsp The Groovy Food Company Organic Coconut Sugar
1 tbsp rehydrated tamarind paste
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For the pancake:
1 tbsp The Groovy Food Company Organic Coconut Flour
2 tbsp rice flour
½ tsp ground turmeric
200ml coconut milk
½ tsp salt
1 tbsp finely sliced spring onion
4 free range egg whites
The Groovy Food Company Organic Virgin Coconut Oil for frying
Method:
1. First, make the pancake batter. To do this, mix together the flours, turmeric, coconut milk, salt, and egg whites, and blitz until smooth in a food processor.
2. Stir in the spring onions and set to one side.
3. For the Nuoc Cham sauce, mix together the chillis, lime juice, fish sauce, coconut sugar and tamarind paste in a bowl and set aside.
4. In a small non-stick frying pan, heat a tablespoon of the organic virgin coconut oil over a medium heat until very hot.
5. Add the onions and fry for a minute, followed by the prawns and carrots, and stir fry for a further 2-3 minutes.
6. Next, stir through the oyster sauce, soy sauce and bean sprouts. Remove from the heat and spoon out onto a plate.
7. Return the pan to heat, adding a teaspoon of oil. Ladle the pancake batter into the pan, tilting to spread evenly and cook until the pancake is just starting to crisp.
8. Add half the prawn mixture to the pan, cover and cook for a further 2 minutes until the underside of the pancake is crisp.
9. Fold the pancake in half and cook for a further two minutes, until the outside of the pancake is crisp and the inside is soft but cooked.
10. Transfer to a plate. Repeat with the remaining batter and filling.
11. To serve, cut the pancake into slices, bundle it into a lettuce leaf and wrap with some extra herbs. Dip into the sauce and enjoy!
The Groovy Food Company is an award-winning British brand committed to sourcing and producing natural foods that taste delicious and nourish the body’s overall health and wellbeing. To view the full collection of The Groovy Food Company’s recipes visit groovyfood.co.uk/recipes
