Name: Vietnamese pancakes with prawns
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 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

A flavourful Vietnamese recipe that's a fabulous weeknight dinner.

Serves 4

Prep

20M

Cook

10M

Total

30M

For those who are looking for new and exciting weeknight dinners, then add this Vietnamese pancakes with prawns recipe to your weekly meal plan! Made with fresh prawns and lots of vegetables, and served with a spicy chilli dipping sauce, this easy Asian-inspired recipe doubles as a refreshing workday lunch.

Love Vietnamese recipes? Try one of our deliciously light and simple Vietnamese recipes.

Ingredients

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

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.

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.

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.

Slide pancake onto a serving plate; repeat to make three more pancakes.

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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