Vietnamese Prawn Pancakes

Yields1 ServingPrep Time30 minsCook Time6 minsTotal Time36 mins

PANCAKES

200 g grams rice flour

½ tsp teaspoon turmeric

80 ml millilitres coconut cream

300 ml millilitres water

1 egg

DIPPING SAUCE

2 tbsp tablespoons lime juice

2 tbsp tablespoons warm water

1 Birdseye chilli, diced finely

2 tsp teaspoons cane sugar

5 ½ tsp 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 cup bean sprouts, washed

1 cup cup fresh coriander leaves

1 cup cup fresh mint leaves

1 cup 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.

Nutrition Facts

Serving Size 10

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Vietnamese Prawn Pancakes