Vietnamese Prawn Pancakes

Difficulty: easy
Fuel Type:
  • People

    Serves 10

  • Prep Time

    30 min.

  • Barbecue Time

    6 min.


the Ingredients

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  • 200 grams rice flour
  • ½ teaspoon turmeric
  • 80 millilitres coconut cream
  • 300 millilitres water
  • 1 egg

Dipping Sauce

  • 2 tablespoons lime juice
  • 2 tablespoons warm water
  • 1 Birdseye chilli, diced finely
  • 2 teaspoons cane sugar
  • 1½ teaspoon fish sauce
  • 1 garlic clove, crushed


  • 20 prawns, cooked, peeled, deveined
  • 1 spring onion, sliced thinly
  • 1 carrot, peeled into strips
  • 1 Lebanese cucumber, peeled into strips
  • 1 cup bean sprouts, washed
  • 1 cup fresh coriander leaves
  • 1 cup fresh mint leaves
  • 1 cup fresh basil
  • 2 iceberg lettuce leaves, thinly sliced
  • 2 Birdseye chilies, sliced thinly


  • Remove one of the grills supplied with your barbecue and replace it with a hotplate. Preheat your barbecue for direct cooking for 10 minutes
  • 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.
  • To make the dipping sauce, place all the ingredients in a bowl. Stir until the sugar dissolves. Set aside until needed.
  • Once the barbecue is preheated turn the burners to medium. Add a little canola oil to the hotplate to grease.
  • 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.
  • Repeat until all the batter has been used. Set the pancakes aside.
  • 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.

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