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Crispy Vietnamese Pancake with Lemongrass and Ginger Chicken

Serves: 4

Preparation time: 10 minutes plus resting

Cooking time: 15 minutes

Ingredients

  • 1 x 300g Lilydale Breast Steaks
  • 300g rice flour
  • 125ml coconut milk
  • 500ml iced water
  • 1 Tblsp turmeric
  • 1 tsp salt
  • 1/2 tsp white pepper (or to taste)
  • 4 cups bean sprouts
  • Asian herbs such as coriander and mint to serve

Nuoc cham dipping sauce

  • 4 Tblsp fish sauce
  • 4 Tblsp rice wine vinegar
  • 1 red chilli, chopped
  • 2 Tblsp caster sugar
  • 125ml hot water
  • 1 garlic clove, crushed
  • 2 Tblsp lime juice

Method

  1. Preheat the oven to 160C.
  2. Whisk the rice flour, coconut milk, iced water, turmeric, salt and pepper into a batter and let it rest for at least 20 minutes for the rice flour to expand.
  3. To prepare nuoc cham dipping sauce, melt sugar in the hot water and add in the rest of the ingredients. Stir to combine and set aside.
  4. Cook the Lilydale Breast Steaks as per instructions on pack. Set aside and keep warm.
  5. Get a small non-stick fry pan on medium-high heat until it is smoking hot. Spoon a ladle full of the batter in the centre of the fry pan and swirl the mixture around with a little up the sides. The pancake should come away from the edges when done. Keep the pancakes warm in the oven while you continue to make others.
  6. Slice the chicken and serve with the beansprouts inside the crispy pancakes, along with the nuoc cham and a selection of Asian herbs.
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Our Recipes
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