Ingredients Instructions

Pancakes

1¼ cup rice flour ½ teaspoon turmeric 1/3 cup coconut cream 1¼ cup water 1 egg

FILLING

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 chillies, sliced thinly

DIPPING SAUCE

2 tablespoons lime juice 2 tablespoons warm water 1 Birdseye chilli, diced finely 2 teaspoons cane sugar 1½ teaspoon fish sauce 1 garlic clove, crushed

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1. Place the top of the Dutch Oven (Griddle part) in the direct part of the grill and pre heat grill and griddle for 10 minutes at 350°F.
2. 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.
3. To make the dipping sauce, place all the ingredients in a bowl. Stir until the sugar dissolves. Set aside until needed.
4. Once the barbecue is preheated turn the burners to medium. Add a little canola oil to the hotplate to grease.
5. Ladle 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.
6. Repeat until all the batter has been used. Set the pancakes aside.
7. 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.