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1
In a medium-size bowl, lightly whisk the eggs.
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2
Then whisk in the rice flour, 3/4 cup of water, salt and sugar.
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3
Set aside for 10 minutes.
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4
Strain the batter through a fine mesh sieve to remove any lumps.
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5
In a 10-inch skillet, heat 2 teaspoons of the oil over medium-high heat.
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6
Add the mushrooms, and cook, stirring, until just softened, about 3 minutes.
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7
Remove from the pan, and set aside.
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8
Return the skillet to the stove, and raise the heat to high.
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9
Add 1 tablespoon of oil, and heat until very hot.
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10
Pour in half the rice-flour batter, and swirl it quickly around to coat the pan evenly.
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11
Add half of the mushrooms, and cook, covered, for 1 minute.
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12
Remove lid and add half the shrimp, ham, bean sprouts and scallions.
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13
Cook, uncovered, until pancake is golden brown and crispy, about 4 to 5 minutes more.
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14
Use a spatula to loosen the edge of the pancake, and carefully slide it out onto a serving plate.
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15
Return the pan to the heat, and add the remaining tablespoon of oil.
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16
Pour in the remaining batter, and cook the second pancake in the same manner, using the remaining mushrooms, shrimp, ham, bean sprouts and scallions.
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17
Transfer the pancake to another plate.
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18
Garnish the pancakes with the basil and mint, cut into wedges and serve immediately with soy sauce dip (see recipe).
