Vietnamese Savoury Prawn Pancakes

{a recipe}

A fresh & light dish, perfect for Spring.

INGREDIENTS

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

METHOD

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.

Enjoy! To see the full post visit www.jetandindigo.com

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