Culture Kitchen SF

Instructions

• Step 1 Set a kettle of water on the stove and warm. This water will be used throughout the recipe.
• Step 2 Mix all the dry ingredients for the batter with the coconut juice and warm water. Let sit at least 15 minutes.
• Step 3 Poach the shrimp. Put whole shrimp with shells on in a pot and cover with water. Bring water to a boil and remove from flame. Cover with a lid and let sit for roughly 6 minutes.
• Step 4 Drain the shrimp. When they are cool, peel the shrimp including tail and cut into bite-sized pieces, about 1/2 inch in size.
• Step 5 Slice onion in half, then cut into thin half moons (not paper thin).
• Step 6 In a pan, cook onions in oil until soft and slightly translucent. Do not let the onions change color or fry. Remove the onions from the pan and set aside.
• Step 7 Cook bean sprouts in the same manner as onions. Set aside when done.
• Step 8 For the dipping sauce, place one cup warm water in a bowl and add sugar, mixing until fully dissolved. Add fish sauce.
• Step 9 Mince garlic, chili, and ginger and place in dipping sauce with vinegar.
• Step 10 Wash lettuce and mint. Set out to dry. Place dry vegetables on a plate.
• Step 11 Peel the cucumber and cut into 1/4 inch thick half moons. Add to the plate of vegetables.
• Step 12 To cook the pancakes, use a brush to place oil in each of the wells and heat gently.
• Step 13 Add 1 1/2 spoonfuls of batter to each well. When a slight crust forms, lightly sprinkle topping (1 to 2 pieces shrimp, a pinch of onion) then add a little more batter to each well. Cover the pan with a lid. Cook for about 5 minutes until the top of the batter is firm and it releases easily from the pan.
• Step 14 Serve with lettuce, cucumber, and mint on the stems at the table.
  Wrap each pancake in lettuce and place a piece of cucumber and mint in the wrap. Dip the whole wrap in dipping sauce and enjoy.