Vietnamese pancakes with prawns

This traditional Vietnamese lunch is eaten by tearing off a piece of pancake, placing it inside a lettuce leaf, along with some herbs, sprouts, prawns and vegetables; it is then rolled up and dipped into a sauce.

  • 20 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


Vietnamese pancakes with prawns
  • 8 (280g) cooked tiger prawns, peeled, deveined, tails intact
  • 1/2 cup (90g) rice flour
  • 1/4 teaspoon turmeric
  • 2 tablespoon reduced-fat coconut milk
  • 2/3 cup (160ml) water
  • 1 egg
  • 1 tablespoon olive oil
  • 8 butter lettuce leaves (pulled from the centre of the lettuce)
  • 1 (130g) lebanese cucumber, sliced into ribbons (see notes)
  • 1 (120g) carrot, sliced into ribbons
  • 1 cup (80g) bean sprouts
  • 1/2 bunch fresh mint leaves
  • 1/2 bunch fresh thai basil leaves
Chilli dipping sauce
  • 1 tablespoon warm water
  • 1 tablespoon lemon juice
  • 2 teaspoon cane sugar
  • 1/2 teaspoon fish sauce
  • 1/2 clove garlic, crushed
  • 1 fresh small red thai chilli, chopped finely


Vietnamese pancakes with prawns
  • 1
    In a medium bowl, add flour and spice. Add milk, water and egg; whisk for 1-2 minutes, or until well combined and batter is smooth.
  • 2
    In a large non-stick frying pan, heat 1 teaspoon of oil over medium heat; pour a quarter of the batter into pan, swirl around base to form a thin pancake. Cook for about 2 minutes, or until batter has set.
  • 3
    Meanwhile, to make the chilli dipping sauce: Place water, juice and sugar in a small bowl; stir for about 30 seconds, or until sugar has dissolved. Add remaining ingredients; stir to combine.
  • 4
    Slide pancake onto a serving plate; repeat to make three more pancakes.
  • 5
    Serve pancakes with prawns, vegetables, herbs and sauce.


Not suitable to freeze. Not suitable to microwave. Use a vegetable peeler to slice thin ribbons from the cucumber and carrot.

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