1 cup rice flour

1½ cups water

2 eggs, lightly beaten

¼ teaspoon salt

1 teaspoon sugar

1 tablespoon vegetable oil

½ cup finely sliced straw mushrooms, rinsed and patted dry

3 ounces cooked salad shrimp, rinsed and patted dry

½ cup bean sprouts

¼ cup mixed, chopped herbs (mint, cilantro, basil, etc.)

Chili dipping sauce

• In a medium-sized bowl, whisk together the rice flour, water, eggs, salt, and sugar. Set aside and let the batter rest for 10 minutes.

• Strain the batter through a mesh sieve to remove any lumps.

• Add the vegetable oil to a large sauté or omelet pan. Heat on high until very hot, but not smoking.

• Pour the batter into the hot pan, swirling it so that it coats the bottom of the pan evenly. Sprinkle the mushrooms over the batter. Cover and let cook for 1 minute.

• Sprinkle the shrimp and bean sprouts evenly over the pancake. Continue cooking until the bottom is crispy and browned.

• To serve, cut the pancake into quarters. Sprinkle with the chopped herbs. Pass a favorite dipping sauce separately.