There's an explosion of texture in every bite - and the dipping sauce is divine.
- 1 tsp olive oil
- 300 g mixed mushrooms, sliced
- 200 g Soyco japanese tofu, cut into thin strips
- 1 cup mint leaves
- 1 cup basil leaves
- 1 cup bean sprouts
- 12 butter lettuce leaves (or 16 if small)
- 1 Tbsp rice wine vinegar
- 1 Tbsp freshly squeezed lime juice
- 1 tsp fish sauce
- 2 tsp caster sugar
- 1 tsp finely chopped red chilli
- 75 g (½ cup) rice flour
- ¾ tsp ground turmeric
- 125 ml (½ cup) Light Coconut Milk
- 80 ml cold water
- 50 g egg
- To make pancakes, put rice flour, turmeric, coconut milk, water and egg in a medium bowl. Whisk to combine. Brush a large non-stick frying pan with a little of the oil and heat over a medium-high heat. Pour half the batter into pan, swirling pan so it covers the base. Reduce heat to medium and cook for 2-3 minutes or until batter is set and light golden underneath. Turn pancake and cook for a further 1 minute or until set. Transfer to a board and repeat with remaining batter and a little of the oil. Cut each pancake into 12 pieces (or 16 if you have smaller leaves) and arrange on a serving platter.
- To make dipping sauce, put vinegar, lime juice, fish sauce, caster sugar and chilli in a small bowl and stir to combine. Set aside.
- Heat remaining oil in the same frying pan. Add mushroom and cook for 3-4 minutes or until mushroom softens. Add tofu and cook, stirring, for 2-3 minutes or until warmed through. Transfer to a serving bowl.
- Arrange mint, basil and bean sprouts on serving platter with lettuce, pancake and mushroom mixture. To serve, take a lettuce leaf and put a piece of pancake inside. Top with mushroom mixture, herbs and bean sprouts. Fold in lettuce sides and serve with dipping sauce.
Use a variety of different mushrooms, such as oyster, button and shiitake or, if you prefer, all button mushrooms.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||2.9 g|
|Total carbohydrates||22.3 g|
|- Sugars||5.8 g|
|Dietary fibre||3.3 g|