Vietnamese Prawn Pancakes

Category, CuisineDifficultyBeginner

Yields1 Serving
Prep Time30 minsCook Time6 minsTotal Time36 mins
PANCAKES
 200 g grams rice flour
 ½ tsp teaspoon turmeric
 80 ml millilitres coconut cream
 300 ml millilitres water
 1 egg
DIPPING SAUCE
 2 tbsp tablespoons lime juice
 2 tbsp tablespoons warm water
 1 Birdseye chilli, diced finely
 2 tsp teaspoons cane sugar
 5 ½ tsp teaspoon fish sauce
 1 garlic clove, crushed
FILLING
 20 prawns, cooked, peeled, deveined
 1 spring onion, sliced thinly
 1 carrot, peeled into strips
 1 Lebanese cucumber, peeled into strips
 1 cup cup bean sprouts, washed
 1 cup cup fresh coriander leaves
 1 cup cup fresh mint leaves
 1 cup cup fresh basil
 2 iceberg lettuce leaves, thinly sliced
 2 Birdseye chilies, sliced thinly
1

Remove one of the grills supplied with your barbecue and replace it with a hotplate. Preheat your barbecue for direct cooking for 10 minutes

2

Place the rice flour and turmeric in a large bowl. Make a well in the centre and add the coconut cream, water, and egg. Whisk all together until smooth.

3

To make the dipping sauce, place all the ingredients in a bowl. Stir until the sugar dissolves. Set aside until needed.

4

Once the barbecue is preheated turn the burners to medium. Add a little canola oil to the hotplate to grease.

5

Ladle ¼ cup of batter onto the hotplate. Cook the pancake for roughly 2 minutes or until the top has set. You do not need to flip the pancake.

6

Repeat until all the batter has been used. Set the pancakes aside.

7

Serve the pancakes alongside the filling ingredients. Let your guests build their own wrap by placing their desired ingredients in a pancake and rolling it up. Then dip it in the dipping sauce.

Ingredients

PANCAKES
 200 g grams rice flour
 ½ tsp teaspoon turmeric
 80 ml millilitres coconut cream
 300 ml millilitres water
 1 egg
DIPPING SAUCE
 2 tbsp tablespoons lime juice
 2 tbsp tablespoons warm water
 1 Birdseye chilli, diced finely
 2 tsp teaspoons cane sugar
 5 ½ tsp teaspoon fish sauce
 1 garlic clove, crushed
FILLING
 20 prawns, cooked, peeled, deveined
 1 spring onion, sliced thinly
 1 carrot, peeled into strips
 1 Lebanese cucumber, peeled into strips
 1 cup cup bean sprouts, washed
 1 cup cup fresh coriander leaves
 1 cup cup fresh mint leaves
 1 cup cup fresh basil
 2 iceberg lettuce leaves, thinly sliced
 2 Birdseye chilies, sliced thinly

Directions

1

Remove one of the grills supplied with your barbecue and replace it with a hotplate. Preheat your barbecue for direct cooking for 10 minutes

2

Place the rice flour and turmeric in a large bowl. Make a well in the centre and add the coconut cream, water, and egg. Whisk all together until smooth.

3

To make the dipping sauce, place all the ingredients in a bowl. Stir until the sugar dissolves. Set aside until needed.

4

Once the barbecue is preheated turn the burners to medium. Add a little canola oil to the hotplate to grease.

5

Ladle ¼ cup of batter onto the hotplate. Cook the pancake for roughly 2 minutes or until the top has set. You do not need to flip the pancake.

6

Repeat until all the batter has been used. Set the pancakes aside.

7

Serve the pancakes alongside the filling ingredients. Let your guests build their own wrap by placing their desired ingredients in a pancake and rolling it up. Then dip it in the dipping sauce.

Notes

Vietnamese Prawn Pancakes
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