Ingredients:
  • 5 tablespoon Oil
  • 2 Eggs
  • 55 g Seasoned flour
  • Pancake batter
  • 85 g rice flour
  • 1/4 tsp Salt
  • 3 Eggs, beaten
  • 125 ml Coconut milk
Pancake Filling
  • 7.5 g Ginger, chopped
  • 1 clove Garlic, chopped
  • 15 ml Soy sauce
  • 125 ml White sauce
  • 145 g Crabmeat
  • 85 g Mushrooms, chopped
  • 30 g green onions (scallions), chopped
  • 30 g Bean sprouts
  • 1/4 tsp Salt
  • 1/4 tsp Pepper

Method:
  1. Combine rice flour, coconut milk, 3 eggs and salt to make a pancake batter.
  2. Heat a little oil in an 8 in  frying pan, add enough batter to coat the bottom.
  3. Make pancakes in the usual manner until all batter is used.
  4. Blend ginger, garlic, soy and white sauces.Add crabmeat, mushrooms, green onions (scallions) and bean sprouts. Season to taste.
  5. Place 1 tablespoon of the mixture on each pancake. Tuck in ends and roll like a burrito, so mixture doesn’t escape.
  6. Carefully roll each pancake in seasoned flour then in remaining beaten egg.
  7. Deep fry until golden. Serve on lettuce leaves, sprinkled with chopped coriander (cilantro) leaves, accompanied by nuoc cham sauce with finely sliced, seeded red chili pepper.
  8. As a variation, use thinly rolled puff pastry or dough instead of pancakes.