These pancakes come out turmeric yellow with crisp lacy edges, packed with shrimp and pork and served with a savory, nutty sauce. The difficulty is holding the heat where the shell crisps while the filling cooks through.
They have to be eaten hot, since a cooled pancake goes soft. The pate sauce is cooked from ground pork, pork liver, sesame and roasted peanuts, then blended into a thick pouring sauce. The batter rests for 30 minutes so the shell stays chewy.
This batch weighs about 2kg, at roughly 234 calories per 100g.
Method
Rub salt over the pork belly for 1 minute, wash it and slice it thinly. Trim the heads and tails from the shrimp, remove the veins and wash them. Wash the pork liver in salted water for 1 to 2 minutes and slice it thinly. Trim the straw mushrooms, wash them and halve them. Wash the bean sprouts.
Fry 1 tablespoon minced shallot in a little oil until fragrant, add 200g pork belly, 300g shrimp, 1/2 teaspoon salt and 1/2 teaspoon black pepper, cook everything through and turn off the heat.
Make the dipping sauce: fry 1 tablespoon minced shallot until fragrant, add 150g ground pork, 100g pork liver, 1 tablespoon seasoning powder, 2 teaspoons kOBE Monk Fruit Blend, 10g roasted sesame, 20g crushed peanut, 2 tablespoons ground fermented soybean paste and 50ml water, stir over medium heat for 5 minutes, then blend it into a thick sauce.
Mix the batter: put 300g rice flour, 1/2 teaspoon salt, 1/2 teaspoon turmeric powder, 2 tablespoons spring onion and 300ml water in a bowl, whisk it smooth and rest it for 30 minutes.
Heat a pan with a little oil, ladle in the batter and swirl it thin, arrange the straw mushrooms, bean sprouts and the shrimp and pork filling on top, cover and fry over medium low heat for 2 minutes.
Beat 4 duck eggs, drizzle a little of the egg and a little oil around the rim of the pancake, cover and fry for 2 more minutes, then lift it out.
Roll the pancake with fresh greens, dip it deep into the pate sauce and eat it hot.
Tips
Medium low heat gives a crisp shell while the filling cooks through.
A full 30 minutes of resting is what makes the shell chewy rather than crumbly.
A little oil drizzled around the rim near the end crisps the edge evenly.
The pate sauce blends smoother while still warm, since a cooled one stays grainy.
Wash the pork liver in salted water and drain it completely before making the sauce, since wet liver leaves the bowl fishy.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.