Crispy pancakes with shrimp

(1 serving)


30 g rice flour
6 pcs crushed EASIS Chips
1 tsp corn starch
1 tsp turmeric
0.5 dl coconut milk light
0.25 cup of water
A pinch of salt
A little rapeseed oil

1 lime
1 tsp wine vinegar
A few drops of EASIS Perfect Sød
1 tbsp fish sauce
1 garlic clove
1 small chili

100 g shrimp
100 g bean sprouts
50 g scallion
25 g salad leaves
Fresh mint leaves

Whisk the ingredients for the dough in a bowl. Heat the oil in a frying pan. Fry the dough into a thin pancake until golden brown and crisp.

Whisk the sauce ingredients to a sauce.

Make a salad with shrimp, sprouts, scallion, lettuce and chopped mint. Arrange the pancake with salad and drizzle the sauce on top.

Instead of making one large pancake, you can make smaller pancakes as a starter topped with shrimp and the salad.