Khanom bueang yuan

Method

1. 1 Mix rice flour with water, eggs, and turmeric to form a thin paste, then let it rest for 20 minutes.
2. 2 Sauté the minced pork with the shrimp for 5 minutes, then set aside.
3. 3 Coat a small pan with a thin layer of batter and fry for 90 seconds until the edges are crispy.
4. 4 Spread the filling, bean sprouts, and grated coconut on half of the cake, then fold it in half to form a crescent shape.
5. 5 Thai pancakes are folded while the crust is still soft and eaten cold, unlike Vietnamese pancakes which are eaten hot and crispy all over the plate.
6. 6 Mix dark soy sauce with crushed peanuts and water to make a sweet and savory dipping sauce.

With an appliance

• Oven 51 min

  Replace step 3: Coat a heat-resistant pan that has been sprayed with oil with the batter and bake on the top rack at 220 degrees for 4 minutes, rotating the pan after 2 minutes to crisp the edges; continue spreading the filling and folding the pastry as in steps 4 and 5.