Pa'lais star
Pa’lais Mango & Chili
30m
30m
Vietnamese pancakes with leafy greens, cilantro and roasted cashews
Vietnamese pancakes with leafy greens, cilantro and roasted cashews
Step 1
Place all the ingredients for the batter in a mixing bowl and stir well with a whisk. Add an extra spoonful of rice flour or cornstarch if the batter is very runny. Let rest for a few minutes.
Step 2
Heat a medium nonstick pan or pancake pan over medium heat, without oil.
Step 3
Pour half (or one-third) of the batter into the pan. Roll the pan so that a thin, round pancake forms and place a lid on the pan.
Step 4
Bake the pancake for 1 to 2 min until the bottom is golden brown and the top is nicely congealed. Let the pancake slide onto a plate and keep warm while you bake the second pancake.
Step 5
Spread the Pa’lais Mango & Chili and leafy greens over both pancakes. Top with cashews and cilantro. Serve with sriracha.
Tip
You can also mix some seasonings into the batter, such as spring onion or chopped chili.
Ingredients
For the batter:
100 ml canned coconut milk
80 gr rice flour
30 ml water
1/2 tsp turmeric
1 tsp olive oil
1 tsp sriracha or other mild chili sauce
Black pepper & salt
For the filling:
1 cup of Pa’lais Mango & Chili
2 handfuls of leafy greens
2 tbsp roasted cashews, coarsely chopped
Cilantro leaves
Sriracha
