2. Heat up 1 tsp of oil in a small non-stick pan over a high heat.

3. Add 400 gms of thinly sliced belly pork and 400 gms boiled, deveined and halved prawns. then pour in a ladle of the mixture, using enough to cover the whole pan.

4. Add a small handful of thinly sliced pear squash amd thinly sliced medium carrots. then lower the heat to a simmer and put the lid on for 2.5 minutes.

5. Remove the lid and maintain the low heat for a further 3.5 minutes until the pancake has that signature golden yellow colour.

6. Fold, take off the heat and it’s ready to eat!

7. Have your platter of herbs and dipping sauce ready and let the rolling begin! its best served wrapped in as many herbs as you can possibly grip, then dipped in as much sauce as you can scoop.

For the dipping sauce

8. Leaving the red bird eyes chilli and 2 cloves of finely chopped garlic to one side, place the other ingredients namely 60 ml fish sauce, 60 ml rice vinegar, 120 ml water, 2 tbsp white sugar, 2 tbsp lime juice into a pan on a medium heat and bring to a boil.

9. Spoon out the froth that forms on the surface and immediately take off the heat.

10. Leave for 15 minutes to cool, and then add the finely chopped red bird eyes chilli and garlic and you are ready to dip!

11. Don’t add the chilli and garlic too early or they’ll cook a little and sink to the bottom of the bowl. we want them crunchy and floating on top!