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Vietnamese pancakes with prawns herbs and lime garnish

Vietnamese pancakes with prawns

These quick and delicious Vietnamese pancakes with prawns are overflowing with flavoursome herbs, fibre, vegetables and protein-rich prawns.


Serves: 4

To prep: 25 minutes

Number of ingredients: 18

Difficulty: Easy

To cook: 5 minutes

Nutrition per serving

  • Energy: 1800kJ

  • Protein: 23.5g

  • Fat - Total: 14.7g

  • Fat - saturated: 3.9g

  • Carbohydrate - Total: 47.1g

  • Fibre: 6.5g

  • Sodium: 449mg


  • 8 cooked tiger prawns (shrimp) (280g)
  • ½ cup (90g) rice flour
  • ¼ teaspoon turmeric
  • 2 tablespoons reduced-fat coconut milk
  • ⅔ cup (160ml) water
  • 1 egg
  • 1 tablespoon olive oil
  • 8 butter (boston) lettuce leaves (pulled from the centre of the lettuce)
  • 1 lebanese cucumber (130g), sliced thinly
  • 1 medium carrot (120g), sliced into ribbons
  • 1 cup (80g) bean sprouts
  • ½ bunch fresh mint leaves
  • ½ bunch fresh thai basil leaves
  • Chilli dipping sauce
  • 1 tablespoon warm water
  • 1 tablespoon lemon juice
  • 2 teaspoons cane sugar
  • ½ teaspoon gluten free fish sauce
  • ½ clove garlic, crushed
  • 1 fresh small red thai chilli (serrano), chopped finely


  1. Make chilli dipping sauce: Place the water, juice and sugar in a small bowl; stir until sugar has dissolved. Add remaining ingredients; stir to combine.
  2. Shell and devein prawns, leaving tails intact.
  3. Place rice flour and turmeric in a medium bowl. Add coconut milk, the water and egg; whisk until well combined and batter is smooth.
  4. Heat 1 teaspoon of the oil in a large non-stick frying pan (base measurement 23cm/9-inches) over medium heat; pour a quarter of the batter into pan, swirl around base to form a thin pancake. Cook for 2 minutes or until batter has set.
  5. Slide pancake onto a serving plate and repeat to make three more pancakes.
  6. Serve pancakes with lettuce, prawns, cucumber, carrot, sprouts, herbs and chilli dipping sauce.