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Crispy pancakes with prawns and pork belly
Fruit and vegetables
1
carrot
, peeled and sliced into thin strips
1 red
pepper
, sliced into thin strips
½
cucumber
, sliced into thin strips
4
spring onions
, sliced into thin strips
150g/5½oz bean sprouts
20g/¾oz
mint
, leaves left whole
20g/¾oz
Thai basil
, leaves left whole
20g/¾oz
coriander
, leaves left whole
2
Little Gem lettuces
, leaves separated
3
limes
, juice only
6
garlic
cloves, finely chopped
3 Thai red
chillies
, chopped
1
cucumber
, peeled into ribbons
1 red
chilli
, finely chopped
Tins, packets and jars
200g/7oz
rice flour
240ml/8¼fl oz full fat
coconut milk
Cooking ingredients
2 tbsp
cornflour
pinch
caster sugar
1½ tsp
turmeric
½ tsp
salt
2 tbsp
vegetable oil
40ml/1fl½ oz
fish sauce
Meat, fish and poultry
500g/1lb 2oz piece
pork belly
300g/10½oz raw
prawns
, peeled
Other
ground nut oil, for frying
1–2 tbsp
palm sugar
Back to recipe
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