Crispy Beef Coconut Pancakes Recipe
Crispy beef coconut pancakes recipe
Use the relic beef brisket from our Slow cooker honey soy beef brisket recipe (see recipe notes) in this crispy Vietnamese-style pancakes.
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To begin when this recipe, we have to first prepare a few ingredients. You can cook Crispy beef coconut pancakes recipe using 9 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Crispy beef coconut pancakes recipe:
- 75g (1 cup) rice flour
- 2 tbsp cornflour
- 1 tsp ring turmeric
- 270ml can coconut milk
- 1/3 batch shredded honey soy beef (see recipe notes), warmed
- 260g (2 cups) bean sprouts, trimmed
- 2 carrots, peeled, shredded
- 1 bunch lighthearted coriander, washed, sprigs trimmed
- Sweet chilli sauce, to relief
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Instructions to make Crispy beef coconut pancakes recipe:
- intensify the rice flour, cornflour and turmeric in a bowl. Pour in coconut milk and 375ml (11/2) water. pretend to have until smooth. Cover and set aside for 1 hour (or make ahead and place in the fridge overnight) to rest.
- Spray a 20cm frying pan in imitation of oil and heat higher than medium heat. Pour 1/3 cup of the linkage into the pan, swirling to coat the base evenly. Cover and cook for 2 minutes. Uncover and cook for a additional extra 3 minutes or until the base of the pancake is crisp. Place some shredded beef, bean sprouts, carrot and coriander going on for the pancake. Fold the pancake higher than to enclose the filling when next transfer to a plate. Repeat similar to the long-lasting unshakable pancake fusion (stirring shout abuse along with batches), beef, bean sprouts, carrot and coriander, to make 8 pancakes in total.
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