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In a medium heated small saucepan, add oil, garlic, shallots, and cook the liver and minced pork for 4 minutes. Add hoisin sauce, sugar, shrimp paste, and pork stock, then stir until the sugar is dissolved.
Place a frying pan over medium heat, add 1 tablespoon oil, 1 teaspoon minced garlic, and the prawns and stir-fry for 3 minutes.
Remove the prawns and set aside. Wipe the pan clean, then repeat this process with the pork belly. Set aside.
Place a small, about 8 inches/20 cm heavy-based nonstick frying pan over medium heat. Add 2 tablespoons oil. Once the oil is hot, add a thin layer of batter to the pan, swirling to coat the base of the pan. Add 1 tablespoon beaten egg, then add some prawns, pork, spring onions, and bean sprouts.
Fry for 2 minutes or until the base is crisp and browned. Repeat this process with the remaining batter and filling ingredients.
Fold the pancake in half to make it 'smile', and eat with lettuce, perilla, mint leaves, and star fruit.
Dip into Hue Hoisin dipping sauce.
Cook's Note: Pork liver should be bright coloured, moist and should not be slimy. Try to avoid using frozen liver.