Vietnamese Chicken Pancakes With Shrimps (Bhan Ga)

• 1 cup rice flour (regular white rice flour, not glutinous rice flour)
• 1/2 teaspoon turmeric powder
• 1 cup water
• 1/2 teaspoon salt (or to taste)
• pepper
• 1/2 cup coconut milk (alternative beer or water)
• 1 tablespoon green onion, finely chopped
• 2 tablespoons oil
• 5 ounces chicken breasts, thinly sliced
• 5 ounces shrimp, peeled and cleaned
• 1 medium onion, peeled and finely sliced
• 3 garlic cloves, crushed
• 1 cup bean sprouts
• 1 cup split green beans, soaked and steamed until soft
• Optional garnish
• some lettuce leaf (or other salad)
• 1 cup cucumber, slices
• 1 spring fresh mint leaves
• 10 sheets vietnamese rice paper, sprinkled with water to soften
• 1/2 cup pickled carrots or 1/2 cup fresh carrot, sliced
• Dipping
• 2 tablespoons nuoc cham sauce

1. Combine rice flour, turmeric, water, salt, pepper and coconut milk.
2. Mix well into a batter.
3. Add green onions.
4. Heat your wide skillet (non sticky pan) until very hot and add the oil.
5. Now add chicken, shrimps, onion and garlic.
6. Saute for 3 minutes until meat is just done. Set aside.
7. Reduce heat to medium.
8. Place one quarter of the meat mix into the skillet and poor one quarter of batter on it.
9. After 1-2 minutes add one quarter of bean sprouts and green beans.
10. Cover and cook 5 more minutes until set.
11. Fold pancake and cook about 5 minutes until crisp. Don't burn it.
12. Transfer to plate and serve with garnish and dipping sauce. Repeat with the other portions.
13. Use rice paper sheets to assemble, dip and enjoy.

rice flour, turmeric powder, water, salt, pepper, coconut milk, green onion, oil, chicken breasts, shrimp, onion, garlic, bean sprouts, green beans, some lettuce leaf, cucumber, mint, rice paper, carrots, dipping, cham sauce

Taken from www.food.com/recipe/vietnamese-chicken-pancakes-with-shrimps-bhan-ga-472325 (may not work)