Friday, November 18, 2016

Vietnamese Turmeric Wafers

 After visiting Vietnam, I still miss its food ^^.

 Actually, Vietnamese food is one of my favorite cuisine, and lucky that most of the ingredients is not hard to find.
But I can't say that this one is the traditional one because this is the type of the Vietnamese turmeric wafer that Thai people eat. Anyway, it's delicious, (if it's not I don't have to waste my time typing and shooting the video for you, hehe). I think you can find most of the ingredients in Asia supermarket, or even in the supermarket too. 
I can't tell you exactly the amount of the filling because it will depend on your taste. Roughly you will need 1/4 - 1/2 cup of bean sprouts, and 1-2 tbsp of each of the filling ingredients per 1 wafer. 
The most important point in making this thin wafer is you need to cook it until really crisp before lifting it from the pan, you can notice from the edge of the wafer it will lift from the pan.
Serve it as soon as possible as the wafer will soften from the moisture from the filling. 



Vietnamese Turmeric Wafers
Serve 4-5 people


Turmeric Wafers Batter
-lime paste water
-- 1/8tsp ........................... Lime paste
-- 340ml ........................... Water
110ml ............................. Coconut milk
115 ml ............................ Lime paste water 
25g ................................. Rice flour
25g ................................. Mung bean flour
1/8tsp ............................. Turmeric powder
1/8tsp ............................. Salt
1/2 tsp ............................ Rice bran oil

Prawn and coconut filling
2 ..................................... Coriander roots
2 cloves .......................... Garlic
1/2tsp ............................. Black peppercorns 
........................................ Pinch of salt
3tbsp .............................. Rice bran oil
80g ................................. Prawn, chopped
2 tbsp ............................. Prawn tomalley
40 g ................................ Grated coconut
1tbsp .............................. Granulated sugar
2-3 tbsp .......................... Fish sauce
2tbsp .............................. Palm sugar

Filling
........................................ Bean sprouts 
........................................ Fried tofu
........................................ Salted radish, chopped  *(sweet and salty type)
........................................ Spring onion, chopped
........................................ Coriander, chopped
........................................ Roasted peanut, coarsely ground

........................................ Rice bran oil, for frying

Cucumber Relish
110ml ............................. Vinegar
50ml ............................... Water
50g ................................. Granulated sugar
1tsp ................................ Salt
........................................ Cucumber, finely sliced
........................................ Red chillies, chopped
........................................ Shallot, finely sliced
........................................ Roasted peanut, coarsely ground
........................................ Coriander, chopped



 Mix the lime paste with water, and let it sit for at least 1 hour.


 Make the cucumber relish water:
Put water, vinegar, salt and sugar into a small saucepan, place over medium heat until the sugar melt, let it cool before using.


 Make Prawn and coconut filling:
Wash and dry the coriander roots.
Cut into small pieces.


 Put coriander roots, garlic, salt and black peppercorns into a mortar.


 Pounding into fine paste.


Place a pan over low heat. 
Pour the oil into the pan, put the coriander root paste into the pan, and fry until fragrance.
Increase the heat, put the chopped prawn and prawn tomalley into the pan and stir.


 Put the grated coconut into a pan.
Season with sugar, fish sauce, and palm sugar
 Cook until the mixture is cooked (the coconut will be moist).
Remove from the heat and set aside.


 Make the turmeric wafer batter.
Pour the coconut milk into a bowl.


 Reserve only the water (not the residues) from the lime paste mixture.


 Put all the ingredients into the coconut bowl.


 Stir to combine.


 Heat a pan over low heat.
Pour 1-2 tsp of oil into the pan.
When the pan is hot pour the batter into the pan and swirl to cover the surface of the pan.
Heat until the crisp.


 Put bean sprouts, Prawn and coconut filling,  fried tofu, salted radish, spring onion, peanut and coriander on one side of the wafer.


 Fold the wafer over the filling and remove from the heat.


Put the cucumber, chillies, and shallot into a small bowl, pour the relish water into the bowl.
Sprinkle chopped nut and coriander on top.

Serve the Turmeric wafer with cucumber relish and enjoy!


Vietnamese Turmeric Wafers

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