200 g Rice Flour
1/2 tsp Turmeric
80 ml Coconut Cream
300 ml Water
20 Prawns, cooked, peeled, deveined
1 Spring Onion, sliced thinly
1 Carrot, peeled into strips
1 Lebanese cucumber, peeled into strips
1 cup Bean Sprouts, washed
1 cup Fresh Coriander Leaves
1 cup Fresh Mint Leaves
1 cup Fresh Basil
2 Iceberg Lettuce Leaves, thinly sliced
2 Birdseye chilies, sliced thinly
2 tbsp 2 tbsp lime juice
2 tbsp Warm Water
1 1/2 tsp Fish sauce
2 tsp Cane Sugar
1 Garlic Clove, crushed
1 Birdseye chilli, diced finely
Remove one of the grills supplied with your barbecue and replace it with a hotplate.
Preheat your barbecue for direct cooking for 10 minutes
Place the rice flour and turmeric in a large bowl. Make a well in the centre and add the coconut cream, water and egg.
Whisk all together until smooth.
To make the dipping sauce, place all the ingredients in a bowl. Stir until the sugar dissolves. Set aside until needed.
Once the barbecue is preheated turn the burners to medium.
Add a little canola oil to the hotplate to grease
Ladle a ¼ cup of batter onto the hotplate.
Cook the pancake for roughly 2 minutes or until the top has set. You do not need to flip the pancake.
Repeat until all the batter has been used.
Set the pancakes aside.
Serve the pancakes alongside the filling ingredients. Let your guests build their own wrap by placing their desired ingredients in a pancake and rolling it up. Then dip it in the dipping sauce.