Vietnamese Prawn Pancakes

Method

1. Stir flours, CARNATION Light & Creamy Coconut Flavoured Evaporated Milk, water, turmeric and sugar in a medium bowl. Cover and place in the fridge for 1 hour to rest.

2. Meanwhile, make dressing; combine fish sauce, lime juice, water, sugar, chilli and garlic in a small bowl. Stir until sugar dissolves.

3. Heat a 20cm (base measurement) non-stick frying pan over high heat. Add 1 tablespoon of oil and heat until just smoking. Cook onion and pork for 5 minutes or until golden. Transfer to a plate. Wipe the pan clean.

4. Lightly brush pan with one-quarter of remaining oil. Heat over medium-high heat until hot. Add one-quarter of flour mixture and tilt pan, swirling batter to cover base and slightly up the side. Cook for 5 minutes or until underside is golden. Place one-quarter of pork mixture and one-quarter of the prawn on half the pancake. Top with one-quarter of bean sprouts. Fold over to enclose. Transfer to a plate and cover with foil. Repeat with the remaining oil, flour mixture, pork mixture, prawn and bean sprouts. Cut each pancake into quarters and serve with mint.