What do you need?

Pancake batter

  • 200 g rice flour
  • pinch of salt
  • 1 tsp turmeric
  • 5 dl coconut milk
  • 2 eggs
  • 2 tbs oil
  • 800 g Belgian fries


  • 1 tbs oil
  • 100 g beansprouts
  • 300 g scampi
  • 3 little gem, finely sliced
  • 3 spring onions, finely sliced
  • handful of mint leaves
  • handful of coriander leaves

Extra: chili flakes

How do you prepare it?

  1. Mix the rice flour, turmeric and salt with the coconut milk, eggs and the oil. Mix into a smooth batter.
  2. Heat the non-stick pan over a medium heat and pour in a little batter. Turn the pan to distribute it evenly.
  3. Turn the pancake as soon as the edge of the pancake becomes crispy. Fry for another 1 minute.
  4. Stir-fry the beansprouts and scampi in 1 tbs oil.
  5. Prepare the Belgian fries according to the instructions on the packaging OR deep fry the Belgian fries ± 5 minutes until golden brown at 170 °C.
  6. Fill the pancakes with lettuce, scampi and beansprouts. Garnish with spring onions, coriander and mint. Seal the pancake.
  7. Serve with Belgian fries. Scatter chili flakes.