Dinner

Crispy rice & coconut pancake with prawn filling

Vietnamese rice pancakes make a great shared dinner idea. Whip up some rice and coconut pancakes, set out the fillings and let dinner guests create their own eating adventure.
Crispy rice & coconut pancake with prawn filling
4
15M
30M
45M

Ingredients

Pancake batter
Nuoc Cham Sauce
Filling

Method

Batter

1.To make the batter, sift the flours with turmeric and salt into a bowl. Whisk in coconut milk, iced water and white pepper until smooth.
2.Cover and stand for 20 minutes.

Nuoc Cham Sauce

3.Make the nuoc cham sauce by combining all the ingredients in a small bowl. Stir until the sugar dissolves. Set aside.

Filling

4.Heat 1 tbsp oil in a pan over a high heat. Add the spring onions and prawns, then fry for minutes or until just cooked.
5.Transfer to a bowl and add the bean sprouts, cucumber and a squeeze of lime. Cover.

Cooking Pancakes

6.Preheat oven to 150°C. Line a tray with baking paper.
7.To cook the pancakes, heat 2 tsp oil in a non-stick pan, then pour a quarter of the batter into the pan, swirling to form a thin pancake.
8.Cook on one side only for about 2-3 minutes or until the top is firm and the underside is crisp and golden.
9.Transfer the pancake to the prepared tray, cover with baking paper and keep warm in the oven. Add a splash of oil to each pancake and stack them between sheets of the baking paper.
10.Place the prawn mix on one half of each pancake. Fold the pancakes over the filling and sprinkle with the herbs, and extra bean sprouts.
11.Serve with the fresh lime wedges.

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