Crisp Hoi An Pancakes
Crisp Hoi An Pancakes is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Whisk flour, turmeric, salt, and 1 1/2 cups water in a large bowl until smooth.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionWhisk flour, turmeric, salt, and 1 1/2 cups water in a large bowl until smooth.
Cover and let sit at room temperature 1 hour (this allows the rice flour to hydrate; the batter will get creamier as it sits).
Heat 1 tablespoon oil in a medium nonstick skillet over medium-high heat.
Add shrimp, season with salt and pepper, and cook, tossing often, until cooked through, about 3 minutes.
Transfer to a plate.
Wipe out skillet and return to medium high heat.
Add remaining 4 tablespoons oil.
Mix batter to reincorporate rice flour, pour 1/2-cupful into skillet, and swirl pan to evenly spread out batter. (Be careful: Batter will splatter.) Cook pancake, shaking pan occasionally, until almost cooked and edges begin to curl, about 4 minutes.
Top with one-fourth of scallions, one-fourth of bean sprouts, and one-fourth of shrimp and cook until pancake is golden brown and crisp, about 1 minute.
Using a spatula, fold pancake in half, forming a half-moon.
Transfer to paper towels to drain.
Repeat with remaining batter (mixing before adding to pan), scallions, bean sprouts, and shrimp to make 3 more pancakes, adding more oil to skillet as needed.
Cut pancakes into wedges.
To eat, tuck each wedge inside a lettuce leaf along with some herbs and dip in Nuoc Cham.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.