1 cup rice flour
1/2 tsp. ground turmeric
1/2 tsp. kosher salt
5 tbsp. vegetable oil divided
4 oz. small shrimp peeled, deveined
Kosher salt, freshly ground pepper
6 scallions sliced thin
4 oz. mung bean sprouts
Large green-leaf or bibb lettuce leaves and mixed mint, cilantro and Thai basil
Batter: whisk flour, turmeric, salt and 1 1/2 cups water in a large bowl till smooth.
Cover and let sit at room temperature for one hour.
Heat 1 tbsp. oil in a medium non-stick skillet over medium-high heat.
Add shrimp, season with salt and pepper, tossing often till cooked for 3 mins. Transfer to a plate.
Wipe skillet and return to medium-high heat.
Add 4 tbsp. oil
Mix batter to include rice flour, pour 1/2 cup into skillet and swirl to evenly spread out batter
Cook pancake, shaking pan occasionally until almost cooked=about 4 mins.
Top with 1/4 scallions, 1/4 bean sprouts,1/4 shrimp and cook until pancake is golden and crisp=about 1 min.
Using spatula, fold pancake in half
Transfer to paper towels to drain
Repeat with remaining batter and ingredients
Cut pancakes into wedges
Tuck each wedge inside a lettuce leaf with some herbs and dip in Nuoc Cham.
Good Morning Vietnam!