Crispy Vietnamese Rice Pancake

In a large bowl, mix all the pancake batter ingredients and stir until smooth. Set aside to rest for one hour.

In a medium bowl, combine all the dipping sauce ingredients and stir well. Set aside.

Wash clean the bean sprouts, coriander leaves, mint leaves and lettuce leaves. Set aside.

Prepare the prawns and pork. Peel, devein and remove prawns head and tail. Dice the pork into small chunks.
Heat one teaspoon vegetable oil on frying pan over medium high heat. Add in prawns and pork and cook for 3 minutes or until well cooked.
Add in chopped spring onions and saute for another minutes. Remove the filling mixture from heat and transfer to plate, set aside.

Heat 1/2 teaspoon oil on the frying pan over high heat.

Stir the pancake batter and pour some batter into the pan. Tilt and rotate the pan to make the batter evenly spread and coats the pan.

Add some of the filling mixture and cover the pan, let it cook for 3 minutes or until the batter turns to golden brown.

Remove the lid and lower the heat to medium. Drain some bean sprouts and add into the pan, continue cook until the pancake become crisp. Fold the pancake in half and transfer to plate.
Pour in a little vegetable oil if necessary, and repeat to cook the pancakes with remaining batter.

Serve while the pancakes are warm with dipping sauce, and some fresh vegetables.