Crispy pancakes with prawns and pork belly recipe
 Crispy pancakes stuffed with pork belly, prawns and veg and then finished with a fresh herb salad – what could be better? 200g/7oz rice flour2 tbsp cornflour pinch caster sugar1½ tsp turmeric240ml/8¼fl oz full fat coconut milk ½ tsp saltground nut oil, for frying 200g/7oz rice flour 2 tbsp cornflour pinch caster sugar 1½ tsp turmeric 240ml/8¼fl oz full fat coconut milk ½ tsp salt ground nut oil, for frying 2 tbsp vegetable oil500g/1lb 2oz piece pork belly 300g/10½oz raw prawns, peeled 1 carrot, peeled and sliced into thin strips1 red pepper, sliced into thin strips ½ cucumber, sliced into thin strips4 spring onions, sliced into thin strips150g/5½oz bean sprouts 20g/¾oz mint, leaves left whole20g/¾oz Thai basil, leaves left whole20g/¾oz coriander, leaves left whole2 Little Gem lettuces, leaves separated 2 tbsp vegetable oil 500g/1lb 2oz piece pork belly 300g/10½oz raw prawns, peeled 1 carrot, peeled and sliced into thin strips 1 red pepper, sliced into thin strips ½ cucumber, sliced into thin strips 4 spring onions, sliced into thin strips 150g/5½oz bean sprouts 20g/¾oz mint, leaves left whole 20g/¾oz Thai basil, leaves left whole 20g/¾oz coriander, leaves left whole 2 Little Gem lettuces, leaves separated 3 limes, juice only40ml/1fl½ oz fish sauce 1–2 tbsp palm sugar 6 garlic cloves, finely chopped 3 Thai red chillies, chopped1 cucumber, peeled into ribbons1 red chilli, finely chopped 3 limes, juice only 40ml/1fl½ oz fish sauce 1–2 tbsp palm sugar 6 garlic cloves, finely chopped 3 Thai red chillies, chopped 1 cucumber, peeled into ribbons 1 red chilli, finely chopped Method To make the pancakes, mix both flours with the sugar, turmeric and salt until well combined. Whisk in the coconut milk and 240ml/8¼fl oz water to make a smooth batter. Chill for 1 hour. Meanwhile, to make the prawns and pork belly, bring a saucepan of salted water to a simmer and add the pork belly, simmer for 40–50 minutes. Remove to iced water, then drain and slice thinly. Heat the oil in a lidded pan and fry a handful of the pork and prawns, fry for 2–3 minutes. Ladle over some batter to make a thin coating. Flip over and cook for a further 2 minutes. Carefully remove from the pan, fold and place on a plate. Keep repeating this process until all the pork, prawn and pancake batter is used up. To make the dipping sauce, place the lime juice, fish sauce, palm sugar, garlic and chillis into a pestle and mortar and grind to a dressing. To make the the cucumber salad, place the ribbons of cucumber and fresh chopped chilli into the large bowl and pour over the lime dressing. To serve, put the gem lettuce leaves onto a serving platter and top with the prepared carrot, red pepper, cucumber, spring onions and bean sprouts.Serve the cucumber salad on the side along with the cooked pork and prawns and pancakes. Take to the table family service so people can fill them at the table with what they like. To make the pancakes, mix both flours with the sugar, turmeric and salt until well combined. Whisk in the coconut milk and 240ml/8¼fl oz water to make a smooth batter. Chill for 1 hour. To make the pancakes, mix both flours with the sugar, turmeric and salt until well combined. Whisk in the coconut milk and 240ml/8¼fl oz water to make a smooth batter. Chill for 1 hour. Meanwhile, to make the prawns and pork belly, bring a saucepan of salted water to a simmer and add the pork belly, simmer for 40–50 minutes. Remove to iced water, then drain and slice thinly. Meanwhile, to make the prawns and pork belly, bring a saucepan of salted water to a simmer and add the pork belly, simmer for 40–50 minutes. Remove to iced water, then drain and slice thinly. Heat the oil in a lidded pan and fry a handful of the pork and prawns, fry for 2–3 minutes. Ladle over some batter to make a thin coating. Flip over and cook for a further 2 minutes. Carefully remove from the pan, fold and place on a plate. Keep repeating this process until all the pork, prawn and pancake batter is used up. Heat the oil in a lidded pan and fry a handful of the pork and prawns, fry for 2–3 minutes. Ladle over some batter to make a thin coating. Flip over and cook for a further 2 minutes. Carefully remove from the pan, fold and place on a plate. Keep repeating this process until all the pork, prawn and pancake batter is used up. To make the dipping sauce, place the lime juice, fish sauce, palm sugar, garlic and chillis into a pestle and mortar and grind to a dressing. To make the dipping sauce, place the lime juice, fish sauce, palm sugar, garlic and chillis into a pestle and mortar and grind to a dressing. To make the the cucumber salad, place the ribbons of cucumber and fresh chopped chilli into the large bowl and pour over the lime dressing. To make the the cucumber salad, place the ribbons of cucumber and fresh chopped chilli into the large bowl and pour over the lime dressing. To serve, put the gem lettuce leaves onto a serving platter and top with the prepared carrot, red pepper, cucumber, spring onions and bean sprouts. To serve, put the gem lettuce leaves onto a serving platter and top with the prepared carrot, red pepper, cucumber, spring onions and bean sprouts. Serve the cucumber salad on the side along with the cooked pork and prawns and pancakes. Take to the table family service so people can fill them at the table with what they like. Serve the cucumber salad on the side along with the cooked pork and prawns and pancakes. Take to the table family service so people can fill them at the table with what they like.