For the pancakes
- 125 g (1 cup) rice flour
- 250 ml coconut milk
- 1 tsp ground turmeric
- 1/2 tsp salt
- 3 – 4 tbs sunflower oil
For the filling
- 2 tbs rice wine vinegar
- 2 tbs fish sauce
- 1 tbs light soy sauce (or tamari)
- 1 lime, juiced
- 1 tsp sesame oil
- 2 large cooked chicken breasts
- 50 g (1 cup) beansprouts
- 1 small cucumber, peeled into ribbons
- 4 salad radishes, thinly sliced
- 2 red bird’s eye chillies, thinly sliced
- 1 large carrot, finely shredded or grated
- 6 – 8 large lettuce leaves, e.g. round or butter lettuce
- 10 g (1/3 cup) mint leaves
- 10 g (1/3 cup) coriander, torn
- Freshly ground black pepper
For the pancakes: In a mixing bowl, whisk together the rice flour, 250 ml water, coconut milk, ground turmeric, and salt until smooth. Let the batter stand for 30 minutes.
When ready to cook, preheat a non-stick frying pan over a moderate heat until hot. Add a drizzle of oil, swirling to coat. Add a ladle of batter, tilting to coat the surface of the pan. Partially cover with a lid and cook until set and golden underneath, about 2 minutes. Flip and cook for 30 seconds before sliding out onto a plate and covering with aluminium foil. Repeat for the remaining pancakes, using oil as needed.
For the filling: Whisk together the vinegar, fish sauce, soy sauce, lime juice, and sesame oil in a mixing bowl with some pepper.
Shred the chicken breasts using two forks. Add the chicken, beansprouts, cucumber, radishes, chillies, and carrot to the dressing. Toss to combine.
Lay the lettuce leaves onto the pancakes. Spoon the dressed chicken salad on top and fold the pancakes over the envelope. Garnish with some herbs and pepper.