FRESH START!

Light and bright dinners to freshen up your week

VIETNAMESE SHREDDED CHICKEN PANCAKES SERVES 4 PREP 15 MINS + CHILLING COOK 35 MINS

• ½ cup rice flour

• 2 tbsp plain flour

• ½ tsp ground turmeric

• ²⁄³ cup light coconut milk

• ½ cup iced water

• 500g chicken breast fillets

• 2 baby gem lettuce, leaves separated

• 1 cup bean sprouts

• 1 cup mint leaves

• 1 cup coriander leaves

• 4 radishes, thinly sliced

• 1 carrot, shredded

• 2 Lebanese cucumbers, thinly sliced

• ½ cup Vietnamese salad dressing

• 2 long red chillies, thinly sliced

• lime wedges, to serve

1 In a large bowl, combine flours and turmeric. Season to taste. Gradually whisk in combined coconut milk and water until smooth. Chill, covered, 1 hour.

2 Meanwhile, bring a large saucepan of water to boil on high. Add chicken. Reduce heat to low. Simmer 10 mins. Remove from heat and set aside 5 mins to finish cooking. Remove from water, cool and shred.

3 Heat a non-stick crepe pan on medium and spray with oil. Pour ¼ cup batter into pan. Cook 1-2 mins until golden and firm. Flip and cook the other side 1 min. Repeat to make 4 pancakes.

4 Half fill each pancake with chicken, lettuce, sprouts, herbs, radish, carrot, cucumber, dressing and chilli. Fold over. Cut into thirds. Serve with lime wedges.