Instructions: Make the dipping sauces by mixing together the ingredients for each in separate bowls; set aside. In a large pan, bring the water and salt to a rapid boil. Add the bean sprouts and parboil for 2 minutes. They should be pliable but not mushy. Rinse in cold water and drain. In a large bowl, mix together the batter ingredients. The batter should be like pancake batter.

If too thick, add a little more water. Add the sprouts and onions. Gently mix until all the ingredients are blended. In a medium skillet, heat 1 teaspoon of the oil over medium-high heat. Ladle about 1/4 cup of the bean sprout batter into the skillet. With the back of a spoon or a spatula, spread the batter into a 3-inch circle. Cook until the pancake edges start to brown, about 2 to 3 minutes. Flip the pancake over and cook the other side until the bottom is golden brown, about 2 minutes. Repeat until youve used all of the pancake batter. Add more oil to the skillet as needed for frying. Place the bowls of dipping sauces and the pancakes on a large platter, and serve.

Makes 1 to 1 1/2 dozen pancakes.

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