Vietnamese pancakes with prawns These quick and delicious Vietnamese pancakes with prawns are overflowing with flavoursome herbs, fibre, vegetables and protein-rich prawns. Main Print this recipe Details Serves: 4To prep: 25 minutesNumber of ingredients: 18Difficulty: EasyTo cook: 5 minutes Nutrition per servingEnergy: 1800kJProtein: 23.5gFat - Total: 14.7gFat - saturated: 3.9gCarbohydrate - Total: 47.1gFibre: 6.5gSodium: 449mg Ingredients 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 Method 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. Shell and devein prawns, leaving tails intact. Place rice flour and turmeric in a medium bowl. Add coconut milk, the water and egg; whisk until well combined and batter is smooth. 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. Slide pancake onto a serving plate and repeat to make three more pancakes. Serve pancakes with lettuce, prawns, cucumber, carrot, sprouts, herbs and chilli dipping sauce.
