Vietnamese Savoury Prawn Pancakes

{a recipe}

A fresh & light dish, perfect for Spring.


220g rice flour 2 tbsp cornflour 400ml coconut milk 300ml water 1 tsp turmeric 1 tsp sugar 1/2 tsp salt Pinch white pepper 2 onions sliced lengthways 500g cooked prawns 150g bean sprouts Mint leaves Coriander leaves Peanut oil for cooking


Mix the rice flour, cornflour, coconut milk, water, turmeric, sugar, salt, pepper in a large bowl. Add 1 tbsp oil into a pan & cook the onions for 5 mins until softened. Remove from the pan & onto a plate. Wipe frying pan clean. Brush a light layer of oil on base of pan & slightly up the sides & heat on medium-high heat. Give the batter a quick stir & pour 1/4 cup of batterer into pan, swirl around so entire base is coated with a thin layer of batter. Cook for 5 mins until golden brown & crispy. Place some fried onions on one side of batter, 5 prawns & small handful of bean sprouts. Fold pancake in half, transfer to a plate & serve with herbs, lettuce & dipping sauce.

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