01
Remove one of the grills supplied with your barbecue and replace it with a hotplate.
Preheat your barbecue for direct cooking for 10 minutes
02
Place the rice flour and turmeric in a large bowl. Make a well in the centre and add the coconut cream, water, and egg.
Whisk all together until smooth.
03
To make the dipping sauce, place all the ingredients in a bowl. Stir until the sugar dissolves. Set aside until needed.
04
Once the barbecue is preheated turn the burners to medium.
Add a little canola oil to the hotplate to grease.
05
Ladle ¼ cup of batter onto the hotplate.
Cook the pancake for roughly 2 minutes or until the top has set. You do not need to flip the pancake.
06
Repeat until all the batter has been used.
Set the pancakes aside.
07
Serve the pancakes alongside the filling ingredients. Let your guests build their own wrap by placing their desired ingredients in a pancake and rolling it up. Then dip it in the dipping sauce.
Ingredients
Instructions
the Ingredients
Pancakes
200 grams
rice flour
½ teaspoon
turmeric
80 millilitres
coconut cream
300 millilitres
water
1
egg
Dipping Sauce
2 tablespoons
lime juice
2 tablespoons
warm water
1
Birdseye chilli, diced finely
2 teaspoons
cane sugar
1½ teaspoon
fish sauce
1
garlic clove, crushed
Filling
20
prawns, cooked, peeled, deveined
1
spring onion, sliced thinly
1
carrot, peeled into strips
1
Lebanese cucumber, peeled into strips
1 cup
bean sprouts, washed
1 cup
fresh coriander leaves
1 cup
fresh mint leaves
1 cup
fresh basil
2
iceberg lettuce leaves, thinly sliced
2
Birdseye chilies, sliced thinly
Instructions
01
Remove one of the grills supplied with your barbecue and replace it with a hotplate.
Preheat your barbecue for direct cooking for 10 minutes
02
Place the rice flour and turmeric in a large bowl. Make a well in the centre and add the coconut cream, water, and egg.
Whisk all together until smooth.
03
To make the dipping sauce, place all the ingredients in a bowl. Stir until the sugar dissolves. Set aside until needed.
04
Once the barbecue is preheated turn the burners to medium.
Add a little canola oil to the hotplate to grease.
05
Ladle ¼ cup of batter onto the hotplate.
Cook the pancake for roughly 2 minutes or until the top has set. You do not need to flip the pancake.
06
Repeat until all the batter has been used.
Set the pancakes aside.
07
Serve the pancakes alongside the filling ingredients. Let your guests build their own wrap by placing their desired ingredients in a pancake and rolling it up. Then dip it in the dipping sauce.