{"id":17430,"date":"2014-08-09T19:08:39","date_gmt":"2014-08-09T19:08:39","guid":{"rendered":""},"modified":"2014-08-09T19:08:39","modified_gmt":"2014-08-09T19:08:39","slug":"Marisa-Sung-s-Crisp-Hoi-An-Pancakes","status":"publish","type":"post","link":"https:\/\/asiancemagazine.com\/?p=17430","title":{"rendered":"Marisa Sung’s Crisp Hoi An Pancakes"},"content":{"rendered":"

Batter<\/strong>
\n1 cup rice flour
\n1\/2 tsp. ground turmeric
\n1\/2 tsp. kosher salt
\n5 tbsp. vegetable oil divided
\n4 oz. small shrimp peeled, deveined
\nKosher salt, freshly ground pepper
\n6 scallions sliced thin
\n4 oz. mung bean sprouts
\nLarge green-leaf or bibb lettuce leaves and mixed mint, cilantro and Thai basil
\nNuoc Cham<\/p>\n

Steps:<\/strong>
\nBatter:<\/strong> whisk flour, turmeric, salt and 1 1\/2 cups water in a large bowl till smooth.
\nCover and let sit at room temperature for one hour.<\/p>\n

Steps:<\/strong>
\nHeat 1 tbsp. oil in a medium non-stick skillet over medium-high heat.
\nAdd shrimp, season with salt and pepper, tossing often till cooked for 3 mins. Transfer to a plate.
\nWipe skillet and return to medium-high heat.
\nAdd 4 tbsp. oil
\nMix batter to include rice flour, pour 1\/2 cup into skillet and swirl to evenly spread out batter
\nCook pancake, shaking pan occasionally until almost cooked=about 4 mins.
\nTop with 1\/4 scallions, 1\/4 bean sprouts,1\/4 shrimp and cook until pancake is golden and crisp=about 1 min.
\nUsing spatula, fold pancake in half
\nTransfer to paper towels to drain
\nRepeat with remaining batter and ingredients
\nCut pancakes into wedges
\nTuck each wedge inside a lettuce leaf with some herbs and dip in Nuoc Cham.<\/p>\n

Good Morning Vietnam!<\/strong><\/p>\n