Crispy Vietnamese Prawn Pancakes

Super crispy coconut pancakes filled with prawns, pork, spring onion and Aussie Sprouts Bean Sprouts, served with a tangy dressing.

INGREDIENTS

• 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

INSTRUCTIONS​

1. 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.  

2. To make dipping sauce, whisk all ingredients in a small bowl until combined.  

3. 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.  

4. 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.  

5. 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.  

6. Serve pancakes with dipping sauce, lettuce, mint, coriander and lime wedges.