Vietnamese pancakes

BATTER:

2 eggs

1/4 cup coconut milk

1/4 cup cassava flour

FILLING:

400g prawns, heads removed or deveined pork belly

VEGETABLES:

1 medium yellow onion thinly sliced

handful bean sprouts

1 bunch mint

1 bunch cilantro/coriander

DIPPING SAUCE:

6 tbsp water

2 tbsp coconut sugar

1.5 tbsp freshly squeezed lime juice

2 tbsp fish sauce (Red boat brand)

Mix batter ingredients in a bowl.

Divide in half and cook first pancake on one side. When it begins to bubble, add cooked prawns or pork, vegetables and a few spoons of sauce and serve. Repeat for other pancake.