Mini Vietnamese Style Pancakes with Avocado, Pancetta and Chilli Sauce

Ingredients

• 2 red chillies, seeds removed and finely chopped
• 4 spring onions, sliced
• 60g Siúcra Golden Granulated Sugar
• 100ml water
• ½ tsp salt
• ½ tsp fennel seeds
• ¼ tsp mustard seeds
• 100g rice flour
• 3 tbsp cornflour
• ½ tsp ground turmeric
• 220ml coconut milk
• 10 slices pancetta
• 3 tbsp Siúcra icing sugar
• 1 lime, juice only
• 4 tbsp crème fraiche
• Salt and freshly ground black pepper
• Oil, for frying
• 2 to 3 ripe avocados, de stoned, peeled and sliced thinly
• Micro leaves or rocket leaves, to serve
• 3 spring onions, thinly sliced lengthways, to serve
• Radish slices, to serve (optional)
• Coriander sprigs, to garnish