Hoi An Pancakes Recipe

Rice Batter
1 cup of dried rice flour
1.5 cups of fresh water
Pinch of salt
1/2 teaspoon or turmeric powder
Mix all together, leave in room temperature for one hour.
An alternative is to use the batter mix from the fresh rice paper rolls.

Ingredients
300 grams or finely cut shrimps, shelled and deveined(or any other seafood)
Vegetable oil for frying
2 thinly sliced spring onions
250 grams of beansprouts
topping mix - mint, coriander, Vietnamese basil, carrots and banana flower
packet of rice paper

Add the shrimps to the rice batter and heat a little oil in a small non-stick frying pan. Stir the batter and pour just enough into the pan to create a thin layer - top with a few beansprouts and spring onion. Fry over medium to high heat until the bottom of the pancake is crisp. Fold the pancake in half and turn out onto a plate. Repeat this process with the remaining ingredients, adding a little oil to the frying pan for each pancake.
To serve, each person tables a pieces of pancake, addes a little topping mix and wraps it in a rice paper. Dip it into peanut sauce (recipe later) or soy sauce before eating.