Crispy beef coconut pancakes recipe

Name: Crispy beef coconut pancakes recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 75g (1 cup) rice flour; 2 tbsp cornflour; 1 tsp ground 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 fresh coriander, washed, sprigs trimmed; Sweet chilli sauce, to serve

4.0

(1)

www.taste.com.au

Your recipes

Prep Time: 10 minutes

Cook Time: 40 minutes

Total: 50 minutes

Author : Michelle Southan & Alison Adams

beef coconut peanut allergy

Ingredients

Remove All · Remove Spices · Remove Staples

75 grams (1 cup) rice flour2 tbsp cornflour1 tsp ground turmeric270 milliliters can coconut milk1/3 batch shredded honey soy beef (see recipe notes), warmed260 grams (2 cups) bean sprouts, trimmed2 carrots, peeled, shredded1 bunch fresh coriander, washed, sprigs trimmedSweet chilli sauce, to serve

Export 9 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Combine the rice flour, cornflour and turmeric in a bowl. Pour in coconut milk and 375ml (11/water. Whisk until smooth. Cover and set aside for 1 hour (or make ahead and place in the fridge overnight) to rest.

Step 2

Spray a 20cm frying pan with oil and heat over medium heat. Pour 1/3 cup of the mixture into the pan, swirling to coat the base evenly. Cover and cook for 2 minutes. Uncover and cook for a further 3 minutes or until the base of the pancake is crisp. Place some shredded beef, bean sprouts, carrot and coriander on the pancake. Fold the pancake over to enclose the filling then transfer to a plate. Repeat with the remaining pancake mixture (stirring batter between batches), beef, bean sprouts, carrot and coriander, to make 8 pancakes in total.