Vegetarian Vietnamese Pancakes

Ingredients

• 1 1/3 cups rice flour 330 ml, or pastry
• 1 egg
• 1/2 teaspoon salt 2.5 ml
• 1 teaspoon turmeric 5 ml
• 1 3/4 cups coconut milk 430 ml, canned
• vegetable oil
• 2 1/2 tablespoons lime juice 38 ml
• 1 1/2 tablespoons toasted sesame oil 23 ml
• 1 tablespoon brown sugar 15 ml
• 1 tablespoon rice wine vinegar 15 ml
• 1 tablespoon sweet soy sauce 15 ml, kecap manis
• 2 teaspoons fresh ginger 10 ml, grated
• 1 thai chile fresh red, finely chopped
• 1/2 teaspoon salt 2.5 ml
• 1 large carrot julienned
• 1/2 daikon radish julienned
• 4 green onions sliced
• 1 thai chile fresh red, finely chopped
• 1 cup snow peas 250 ml, sliced thinly on the diagonal
• 1/2 cup thai basil leaves 125 ml, loosely packed
• 1/4 cup mint leaves 60 ml, loosely packed
• 1 cup bean sprouts 250 ml, thoroughly washed
• 1 cup enoki mushrooms 250 ml

Nutrition

• Calories : 600 calories
• Carbohydrate : 61 grams
• Cholesterol : 55 milligrams
• Fat : 37 grams
• Fiber : 7 grams
• Protein : 10 grams
• SaturatedFat : 24 grams
• Sodium : 890 milligrams
• Sugar : 8 grams