Vietnamese Prawn Pancakes
People
Serves 10
Prep Time
30 min.
Barbecue Time
6 min.
- People
- Serves 10
- Prep Time
- 30 min.
- Barbecue Time
- 6 min.
the Ingredients
Pancakes
- 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
Filling
- 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
Instructions
- 01 Remove one of the grills supplied with your barbecue and replace it with a hotplate. Preheat your barbecue for direct cooking for 10 minutes
- 02 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.
- 03 To make the dipping sauce, place all the ingredients in a bowl. Stir until the sugar dissolves. Set aside until needed.
- 04 Once the barbecue is preheated turn the burners to medium. Add a little canola oil to the hotplate to grease.
- 05 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.
- 06 Repeat until all the batter has been used. Set the pancakes aside.
- 07 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.
the Ingredients
Pancakes
- 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
Filling
- 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
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