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
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Ingredients
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
Method
Vietnamese pancakes with prawns
- 1In 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.
- 2In 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.
- 3Meanwhile, 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.
- 4Slide pancake onto a serving plate; repeat to make three more pancakes.
- 5Serve pancakes with prawns, vegetables, herbs and sauce.
Notes
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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