Ahh, one of my favorite snacks, a crispy pancake with a sweet filling. The yellow one is sugared egg yolk strands. But for this recipe, I'm covering the shredded sweet shrimp topping.
In the photo below you can see them being fried on a flat plate, when they are hot and still slightly soft, a layer of cream is spread on them, followed by a topping, then they are folded in half and the pancake crisps up.
This recipe uses limestone water, but use plain water if you can't find it. Limestone helps crisp the pancake.
Make all the parts first, the cream, the batter, the topping, (get your spoons ready, and the plate you want to put them onto!). Then assemble a few at a time, frying off the pancakes on a flat griddle, adding the topping while they're hot then setting them aside to cool.
Ingredients for Pancake
100 gms Flour
200 gms Mung Bean Flour
350 gms Rice Flour
110 gms Palm Sugar
480 ml Limestone Water
2 Egg Yolks
1. Mix all flours together then add all the other ingredients in, mix well and leave to stand.
Ingredients for Cream
3 Eggs Whites
110 gms Icing Sugar
1 Teaspoon Lime Juice
1. Take the egg white, icing sugar and lime juice and whisk to a white cream.
Ingredients for Sweet Shrimp
100 gms Shrimps
2-3 Garlic Cloves
1 Teaspoon White Pepper
10 gms Coriander Root or Seeds
100 gms Desiccated (Ground) Coconut
150 gms Sugar
1 Teaspoons Salt
2 Tablespoons Oil
2-3 Drops of Orange Food Colouring
10 gms Sliced Kaffir Leaves for Garnish
1. Clean the shrimp, remove the shell and cut down the back to remove the black thread 'gut'.
2. Chop the shrimp into a fine mince.
3. Pound the garlic and coriander root/seeds and white pepper together until well ground up.
4. Fry the shrimp and pounded mixture in a frying pan with a little oil until part cooked, 30 seconds or so is fine.
5. Mix the ground coconut with the orange food colouring, add to the frying pan, add the sugar and salt and fry for a further 2 minutes. The sugar will slightly caramelize.
How to Assemble
1. Put the griddle plate or frying pan on a medium heat.
2. Take a spoonful of the batter and swirl it around to make a round small pancake about 8-10cms in diameter. The pancakes need to be very thin since they are cooked from one side only.
3. Remove with a spatula as soon as it is cooked.
4. Spread a spoonful of the cream mix onto the pancake.
5. Top with a dollop of the sweet shrimp, then fold up the two sides and stack them side by side on the plate.