|Pork belly||1⁄2 Kilogram, sliced|
|Shell-on prawns||1⁄2 Kilogram, peeled|
|Rice flour||500 Gram|
|Coconut cream||400 Milliliter|
|Fish sauce||12 Teaspoon, divided (6 teaspoon for the pancake and 6 teaspoons for the dipping sauce.)|
|Bouquet garni||1⁄2 Kilogram|
|Bean sprout||500 Gram|
|Chicken stock||1 Teaspoon|
|Lemon||1⁄2 (for the dipping sauce)|
|Green chili pepper||3 (for the dipping sauce)|
|Garlic||2 Clove (10 gm) (for the dipping sauce)|
|Sugar||1⁄2 Cup (8 tbs) (for the dipping sauce)|
|Warm water||1⁄2 Cup (8 tbs) (for the dipping sauce)|
1.Peel the prawns before hand and keep ready
2.Slice the pork belly.
3.Mix the water with rice flour.
4.Crack an egg and whisk well.
5.Add turmeric for slight taste and colour to the mixture.
6.Add the coconut cream to the mixture.
8.In the mean time, fry the onion in a pan until it turns brown.
7.Add the pork meat to the onions.
8.Season the pork with some chicken stock and black pepper and stir well.
9.Now place a non-stick pan on low to medium heat and add two teaspoons of oil to the pan.
10.Wait until hot and add one laddle of batter to the pan.
11.Make sure you spread the batter around evenly on the pan.
12.Now add the prawns and the cooked pork on the batter.
13.You can also add your bean sprout and cover the pan with a lid for two mins until its cooked on one side.
For the dip
12.Cut up your chilly's using a scissor or pestle and mortar
13.Finely dice the garlic clove
14.Add sugar and warm water to the diced garlic and chilly.
15.Mix well until the sugar dissolves.
16.Once the sugar is dissolved squeeze lemon juice in it.
17.If its too sour, you could balance it out by adding fish sauce and more sugar if you like.
18.Turn pancake into a semi-circle with the half side down and flip it over after a minute and serve with the freshly prepared sweet and sour dip and fresh lettuce or other salad greens.