Vietnamese Prawn Pancakes
These quick and easy nutrient-packed, delicious prawn pancakes are overflowing with flavoursome herbs, fibre, vegetables and protein-rich prawns.
Details
- 4
- 20
- 25 mins
- Easy
Nutrition per serve
- Energy 1800kj
- Protein 23.5g
- Carbohydrates 47.1g
- Total fat 14.7g
- Saturated fat 3.9g
- Dietary fibre 6.5g
- Sodium 449mg
Ingredients
- 8 cooked tiger prawns (shrimp) (280g)
- ½ cup (90g) rice flour
- ¼ teaspoon turmeric
- 2 tablespoons reduced-fat coconut milk
- ⅔ cup (160ml) water
- 1 egg
- 1 tablespoon olive oil
- 8 butter (boston) lettuce leaves (pulled from the centre of the lettuce)
- 1 lebanese cucumber (130g), sliced thinly
- 1 medium carrot (120g), sliced into ribbons
- 1 cup (80g) bean sprouts
- ½ bunch fresh mint leaves
- ½ bunch fresh thai basil leaves
- Chilli dipping sauce
- 1 tablespoon warm water
- 1 tablespoon lemon juice
- 2 teaspoons cane sugar
- ½ teaspoon gluten free fish sauce
- ½ clove garlic, crushed
- 1 fresh small red thai chilli (serrano), chopped finely
Method
- Make chilli dipping sauce: Place the water, juice and sugar in a small bowl; stir until sugar has dissolved. Add remaining ingredients; stir to combine.
- Shell and devein prawns, leaving tails intact.
- Place rice flour and turmeric in a medium bowl. Add coconut milk, the water and egg; whisk until well combined and batter is smooth.
- Heat 1 teaspoon of the oil in a large non-stick frying pan (base measurement 23cm/9-inches) over medium heat; pour a quarter of the batter into pan, swirl around base to form a thin pancake. Cook for 2 minutes or until batter has set.
- Slide pancake onto a serving plate and repeat to make three more pancakes.
- Serve pancakes with lettuce, prawns, cucumber, carrot, sprouts, herbs and chilli dipping sauce.
Rate this Recipe
Provider Acknowledgement
Image and recipe from The Australian Women’s Weekly, Diabetes Cookbook by arrangement Bauer Books, a division Bauer Media Australia
