For the chilli sauce
For the pancakes
For the pancetta
To prepare the chilli sauce, place the red chillies, spring onions, Siúcra Golden Granulated Sugar, water, salt, fennel seeds and mustard seeds into a saucepan over a medium heat and bring to the boil, reduce the heat and simmer slowly for about 10 to 12 minutes until a thick sauce forms. Remove from the heat and cool. Set aside.
To prepare the pancakes, place the rice flour, cornflour, turmeric and salt into a jug. Pour enough coconut milk to form a thin batter. Leave the batter to rest in the fridge for 1 hour.
To prepare the pancetta, place on a roasting tray, dust with the Siúcra Icing Sugar and place under the grill until crisp, keeping an eye on it. Keep warm.
To cook the mini pancakes, heat a frying pan with oil and pour out 3 small thin pancakes, you may have to twist the pan to get them thinner or even flatten out with the back of a spoon. Leave to cook for 1 minute on each side. Transfer to a plate and keep warm.
Meanwhile combine the crème fraiche with lime juice, season with salt and freshly ground black pepper.
To assemble, place 3 to 4 pancakes on a plate, add the micro leaves or shredded spinach to each, then add the spring onion strips, the avocado slices and radish slices if you are using them. Break the pancetta into pieces and add to the top. Spoon a little lime crème fraiche on as well as the chilli sauce. Garnish with coriander sprigs. Fold over in half and serve immediately.
Recipe supplied by Catherine Fulvio
