Ingredients

  • 1 1/3 cups brown rice flour
  • 1/2 tablespoon brown sugar
  • 1 large carrot, scrubbed and grated
  • pinch of cayenne
  • 1 3/4 cups of coconut milk + water if needed
  • 1 medium daikon radish, scrubbed and grated
  • 1 egg, beaten
  • 1 cup enoki mushrooms, trimmed
  • 2/3 cup fresh basil leaves, roughly chopped
  • 1-inch piece fresh ginger, grated
  • 1/4 cup fresh mint leaves, trimmed and roughly chopped
  • 1 cup fresh parsley or cilantro, roughly chopped
  • 1 clove garlic, crushed
  • 1 fresh green chili, seeded and minced
  • 2 fresh green chilies, seeded and sliced into small strips
  • 4 green onions, washed and cut on an angle
  • juice from 2 limes
  • 1 cup mung bean sprouts (see note below)
  • 2 fresh red chilies, seeded and minced
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon sea salt
  • 1 1/2 tablespoons toasted sesame oil
  • sesame oil for frying
  • 1 1/2 cups snow peas, sliced into small strips
  • 1 tablespoon tamari sauce
  • 1 teaspoon turmeric

Ready In 45 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Begin by preparing the pancake batter.

Step 2

  • Whisk together the rice flour, egg, sea salt, turmeric, cayenne and green chili. Gradually whisk in the coconut milk. The mixture should be a smooth, semi-thick batter that is of pouring consistency.
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Step 3

  • Add a little water if necessary. Cover and set aside while you prepare the rest of the food.Now prepare the sauce.
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Step 4

  • Whisk together all of the ingredients and set aside.For the filling, combine the carrot, radish, green onions, green chilies and snow peas.
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Step 5

  • Put the herbs in another bowl and have your sprouts ready along with the mushrooms.
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Step 6

  • Heat a teaspoon of oil over medium heat in a non-stick skillet. When hot, ladle 1/2 cup of batter into the pan and spread with the bottom of the ladle until you have a roughly 6 to 8 inch pancake. Fry for 6 to 8 minutes or until you have small holes forming and the bottom is crispy brown, then flip and fry for another few minutes on the other side.
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  • Length: 6 minutes

Step 7

  • Transfer to a plate and keep warm in a 150 oven while you finish the rest of the pancakes you should finish with 4 to 6 pancakes.To serve, scatter a portion of the vegetables, herbs and mushrooms over one half of the pancake.
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Step 8

  • Sprinkle some sauce over top and fold the pancake.
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Step 9

  • Drizzle with more sauce and there you go.
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