Vietnamese Coconut & Turmeric Pancakes
This light, fresh and incredibly nutritious Vietnamese snack or appetizer is perfect for any cocktail party or spring and summer meal. Adjust spice level by adding or reducing amount of chili in the pickled carrots. Best with a crepe pan, but a small frying pan will work as well. Serves 6. Enjoy!
2 large eggs
2/3 cup unsweetened coconut milk
2/3 cup water
½ cup brown rice flour
1 teaspoon turmeric
½ cup safflower oil
9 ounces organic tempeh, cut into 8 slices
2 tablespoons hoisin sauce
8 Boston (butter) lettuce leaves
2 English or hot house cucumbers, julienned
1 cup fresh mint leaves
1 cup fresh cilantro leaves
1 cup fresh basil leaves
1 cup bean sprouts
INGREDIENTS FOR PICKLED CARROTS
1/3 cup rice vinegar
2 teaspoons unbleached sugar
2 medium carrots, julienned
1 red chili, thinly sliced
Prepare pickled carrots in advance and store in an airtight container in fridge for up to 6 days, will get spicier over time, so remove chili earlier if desired.
To prepare pickled carrots, whisk vinegar and sugar in large bowl; add carrots and chili then toss to combine. Set aside minimum 20 minutes.
Whisk coconut milk, water, flour and turmeric in a medium bowl until smooth and combined. Set aside for 1 hour.
Heat 1 tablespoon oil in large, nonstick frying pan over medium-high heat.
Cook tempeh for 1 minute or until golden brown. Set aside
Heat a crepe pan or small frying pan over medium-high heat. Add ¼ teaspoon of oil if necessary.
Pour 1 large ladle of batter on pan and quickly tilt pan to coat. Cook for about 2 minutes or until pancake is just set. Slide onto plate, cover with foil and repeat with remaining batter.
To serve, spread pancakes with dollop of hoisin, then top with tempeh, lettuce, cucumbers, pickled carrots, herbs and sprouts.