Crispy Beef Coconut Pancakes Recipe
Crispy beef coconut pancakes recipe
Use the holdover holdover beef brisket from our Slow cooker honey soy beef brisket recipe (see recipe notes) in this crispy Vietnamese-style pancakes.
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To begin in the manner of this recipe, we have to first prepare a few ingredients. You can have Crispy beef coconut pancakes recipe using 9 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Crispy beef coconut pancakes recipe:
- 75g (1 cup) rice flour
- 2 tbsp cornflour
- 1 tsp sports dome turmeric
- 270ml can coconut milk
- 1/3 batch shredded honey soy beef (see recipe notes), warmed
- 260g (2 cups) bean sprouts, trimmed
- 2 carrots, peeled, shredded
- 1 bunch light coriander, washed, sprigs trimmed
- Sweet chilli sauce, to help
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Steps to make Crispy beef coconut pancakes recipe:
- combine the rice flour, cornflour and turmeric in a bowl. Pour in coconut milk and 375ml (11/2) water. campaign until smooth. Cover and set aside for 1 hour (or make ahead and place in the fridge overnight) to rest.
- Spray a 20cm frying pan later than oil and heat approximately pinnacle of higher than medium heat. Pour 1/3 cup of the incorporation combination into the pan, swirling to coat the base evenly. Cover and cook for 2 minutes. Uncover and cook for a supplementary supplementary 3 minutes or until the base of the pancake is crisp. Place some shredded beef, bean sprouts, carrot and coriander all but the pancake. Fold the pancake higher than to enclose the filling superior transfer to a plate. Repeat taking into account bearing in mind the enduring pancake merger (stirring violence amongst batches), beef, bean sprouts, carrot and coriander, to make 8 pancakes in total.
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