Crispy Beef Coconut Pancakes Recipe

Use the leftover beef brisket from our Slow cooker honey soy beef brisket recipe (see recipe notes) in this crispy Vietnamese-style pancakes.

The ingredient of Crispy Beef Coconut Pancakes Recipe

• 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

The Instruction of crispy beef coconut pancakes recipe

• combine the rice flour cornflour and turmeric in a bowl pour in coconut milk and 375ml 11 2 water whisk until smooth cover and set aside for 1 hour or make ahead and place in the fridge overnight to rest
• 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

Nutritions of Crispy Beef Coconut Pancakes Recipe

fatContent: 332 688 calories
saturatedFatContent: 14 grams fat
carbohydrateContent: 6 5 grams saturated fat
sugarContent: 32 9 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 16 8 grams protein
sodiumContent: n a

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