- 2 Thai red chiles or 1 medium jalapeño, thickly sliced
- 2 medium garlic cloves, thickly sliced
- 2 tablespoons sugar
- 2 tablespoons Asian fish sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons water
- 1 3/4 cups rice flour
- 1/4 teaspoon turmeric
- 1 scallion, thinly sliced
- 3/4 cup plus 3 tablespoons vegetable oil
- 1 pound boneless pork loin, cut crosswise into very thin slices
- 1/2 pound medium shrimp, shelled and deveined
- 1/2 small onion, thinly sliced
- 10 medium mushrooms, sliced
- Freshly ground pepper
- 2 1/2 cups mung bean sprouts
- make the dipping sauce In a mortar, pound the chiles, garlic and sugar to a paste. Stir in the fish sauce, lime juice and water.
- make the pancakes In a bowl, whisk together the rice flour and 2 cups of cold water. Mix in the turmeric and scallion.
- make the pancakes In a large nonstick skillet, heat 1 1/2 tablespoons of the vegetable oil over high heat. Add 3 slices of pork, 3 shrimp and a few slices of onion and mushroom. Season with 1/8 teaspoon each of salt and pepper. Cook for 1 minute. Stir the rice flour mixture again and ladle 1/3 cup into the pan; tilt the pan to evenly distribute the batter. Cover and cook until the sides of the pancake turn deep brown and curl up, 5 minutes. Scatter 1/4 cup of the bean sprouts over the pancake, fold it in half and slide it onto a warm platter. Keep warm in a low oven while you repeat with the remaining ingredients. Serve the pancakes warm, with the dipping sauce on the side.
Zesty Grüner Veltliner.