1 tsp olive oil
300 g mixed mushrooms, sliced
200 g Soyco japanese tofu, cut into thin strips
1 cup mint leaves
1 cup basil leaves
1 cup bean sprouts
12 butter lettuce leaves (or 16 if small)
1 Tbsp rice wine vinegar
1 Tbsp freshly squeezed lime juice
1 tsp fish sauce
2 tsp caster sugar
1 tsp finely chopped red chilli
75 g (½ cup) rice flour
¾ tsp ground turmeric
125 ml (½ cup) Light Coconut Milk
80 ml cold water
50 g egg
- To make pancakes, put rice flour, turmeric, coconut milk, water and egg in a medium bowl. Whisk to combine. Brush a large non-stick frying pan with a little of the oil and heat over a medium-high heat. Pour half the batter into pan, swirling pan so it covers the base. Reduce heat to medium and cook for 2-3 minutes or until batter is set and light golden underneath. Turn pancake and cook for a further 1 minute or until set. Transfer to a board and repeat with remaining batter and a little of the oil. Cut each pancake into 12 pieces (or 16 if you have smaller leaves) and arrange on a serving platter.
- To make dipping sauce, put vinegar, lime juice, fish sauce, caster sugar and chilli in a small bowl and stir to combine. Set aside.
- Heat remaining oil in the same frying pan. Add mushroom and cook for 3-4 minutes or until mushroom softens. Add tofu and cook, stirring, for 2-3 minutes or until warmed through. Transfer to a serving bowl.
- Arrange mint, basil and bean sprouts on serving platter with lettuce, pancake and mushroom mixture. To serve, take a lettuce leaf and put a piece of pancake inside. Top with mushroom mixture, herbs and bean sprouts. Fold in lettuce sides and serve with dipping sauce.