Vietnamese Pancakes

• 2 eggs
• 13 cup rice flour, available at Asian specialty stores
• Pinch salt
• 1 teaspoon sugar, preferably superfine
• 2 tablespoons plus 2 teaspoons vegetable oil
• 6 shiitake mushrooms, stems removed and finely sliced
• 1/4 pound cooked, peeled small shrimp
• 3 pieces thinly sliced lean cooked ham, julienned
• 1/2 cup bean sprouts
• 1/4 cup thinly sliced scallions
• 2 tablespoons finely sliced basil leaves
• 2 tablespoons finely sliced mint leaves

1. In a medium-size bowl, lightly whisk the eggs.
2. Then whisk in the rice flour, 3/4 cup of water, salt and sugar.
3. Set aside for 10 minutes.
4. Strain the batter through a fine mesh sieve to remove any lumps.
5. In a 10-inch skillet, heat 2 teaspoons of the oil over medium-high heat.
6. Add the mushrooms, and cook, stirring, until just softened, about 3 minutes.
7. Remove from the pan, and set aside.
8. Return the skillet to the stove, and raise the heat to high.
9. Add 1 tablespoon of oil, and heat until very hot.
10. Pour in half the rice-flour batter, and swirl it quickly around to coat the pan evenly.
11. Add half of the mushrooms, and cook, covered, for 1 minute.
12. Remove lid and add half the shrimp, ham, bean sprouts and scallions.
13. Cook, uncovered, until pancake is golden brown and crispy, about 4 to 5 minutes more.
14. Use a spatula to loosen the edge of the pancake, and carefully slide it out onto a serving plate.
15. Return the pan to the heat, and add the remaining tablespoon of oil.
16. Pour in the remaining batter, and cook the second pancake in the same manner, using the remaining mushrooms, shrimp, ham, bean sprouts and scallions.
17. Transfer the pancake to another plate.
18. Garnish the pancakes with the basil and mint, cut into wedges and serve immediately with soy sauce dip (see recipe).

eggs, rice flour, salt, sugar, vegetable oil, shiitake mushrooms, shrimp, ham, bean sprouts, scallions, basil, mint

Taken from cooking.nytimes.com/recipes/7733 (may not work)