2 Tbsp vegetable oil
1 Tbsp extra virgin olive oil
500 g beef mince
1 cm piece ginger, finely grated
2 cloves garlic, crushed
2 kaffir lime leaves, finely shredded
½ cup kecap manis (or gluten-free alternative), plus extra to serve
⅓ cup moist coconut flakes, toasted
⅓ cup coriander leaves
Juice of 1 lime
2 cups trimmed bean sprouts
½ cup roasted salted peanuts, roughly chopped
1 cup Vietnamese mint leaves plus extra to serve
3 green shallots, sliced diagonally, plus extra to serve
1 long red chilli, thinly sliced diagonally
1 lime cut into wedges, to serve
- Put eggs in a large mixing bowl and whisk until smooth.
- Strain through a fine sieve into a jug, then transfer to a squeezable sauce bottle. Refrigerate for 1 hour.
- Heat 1 tsp of the vegetable oil in a large non-stick frying pan over a medium heat. Drizzle a little of the egg backwards and forwards into pan to create a lace- or web-like pattern the size of the pan’s base. Cook for 30 seconds or until egg sets. Using a large egg flip, carefully transfer to a plate. Repeat with remaining vegetable oil and egg to make 8 pancakes, placing a sheet of baking paper between each on the plate.
- Heat same pan over a high heat and add extra virgin olive oil. Add mince and cook, stirring occasionally, for 5 minutes or until well browned. Stir in ginger, garlic and lime leaves, then cook for 1 minute. Stir in kecap manis, coconut and coriander. Remove from heat and stir in lime juice. Set aside.
- Put 1 pancake on a chopping board and arrange ¹⁄8 of the bean sprouts down 1 side. Top with ¹⁄8 each of the beef mixture, chopped peanut, Vietnamese mint, shallot and chilli.
- Carefully fold pancake over filling and transfer to a serving plate. Repeat with remaining pancakes, sprouts, beef mixture, chopped peanut, mint and shallot. Drizzle pancakes with extra kecap manis, scatter over extra Vietnamese mint leaves and top with extra shallot. Serve with lime wedges on the side.