1 c. rice flour
1/2 c. cornstarch
1/4 c. Swansdown or other cake flour
2 1/2 c. water
3 scallions, green part only, cut into 2" lengths
1/2 lb. ground pork
2 tsp. fish sauce (see Misc.)
2 cloves garlic, chopped
2 shallots or white part of 2 scallions, chopped
Freshly ground black pepper
1/2 lb. shrimp, shelled & deveined, then washed & sliced in half lengthwise
1/2 lb. bean sprouts
1 med. onion, sliced paper thin
10 fresh mushrooms, thinly sliced
3 eggs, beaten
9 tbsp. vegetable oil

Make a batter by combining the rice flour, cornstarch, cake flour and water. Mix well and force through a sieve to eliminate lumps. Add the scallion greens to the batter and set aside.

Combine the ground pork, 1 teaspoon of the fish sauce, half the garlic, the shallots and a sprinkle of black pepper. Add the remaining fish sauce, garlic, scallion and black pepper to the sliced shrimp.

Arrange the pork, shrimp, bean sprouts, onion and mushroom sin separate mounds on a platter; have the batter and beaten eggs ready.

Heat a 7" frying pan over a high flame. Add 1 tablespoon of oil, then add 1 1/2 tablespoons of the pork and 2 pieces of shrimp; fry until completely cooked, about 2 minutes. Reduce the heat to medium and add 3 tablespoons of batter (stirring the batter in a mixing bowl before each use), 1 tablespoon bean sprouts, a few slices of onion and a few slices of fresh mushroom. Cover and turn the heat down to medium; cook, covered for 2 minutes. 6 servings.