Crispy Vietnamese Pancakes with Prawns & Bean Sprouts

Prep time: 15 minutes (plus 1 hour resting time)

Cooking time: 10 minutes

Ingredients (serves 4)

1 cup rice flour

1 x 280ml tin coconut milk

280ml water

2 tsp ground turmeric

¼ tsp salt

100ml vegetable oil

200g cooked prawns, shelled

200g pork belly or bacon middle rashers, thinly sliced

1 clove garlic, finely sliced

6 spring onions, finely sliced

2 cups Aussie Sprouts bean sprouts

½ punnet Aussie Sprouts pea shoots

Dipping Sauce

¼ cup fish sauce

Juice of 2 limes

¼ cup brown sugar

2 tbsp sweet chilli sauce

To serve

Butter or gem lettuce leaves

1 cup mint leaves

1 cup coriander leaves

1 lime, cut into wedges, to serve


  • To make pancake batter, combine rice flour, coconut milk, water, turmeric and salt in a bowl and whisk until smooth. Set aside to rest of 1 hour.
  • To make dipping sauce, whisk all ingredients in a small bowl until combined.
  • Heat 1 tablespoon of oil in a large frying pan over medium heat. Cook prawns, pork belly or bacon, garlic and half the spring onions for 3-4 minutes or until golden. Set aside.
  • Heat another tablespoon of oil in a small frying pan over high heat. Add a half ladleful of batter and swirl around so that it thinly coats the bottom of the pan. Cook for 2-3 minutes until edges are golden and can be lifted off sides of pan.
  • Scatter prawn mixture over half of pancake. Top with a small amount of remaining spring onions, bean sprouts and pea shoots and fold over other half to enclose. Transfer to serving plate and repeat with remaining batter.
  • Serve pancakes with dipping sauce, lettuce, mint, coriander and lime wedges.


Per Serve
Energy 2772kJ (660kcal)
Fat – total        – saturated 43.4g15.9g
Carbohydrate – total                            – sugars 43.2g9.1g
Dietary fibre 1.8g
Sodium 1095mg