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Vietnamese Pancakes

Recipe

Flavour packed pancakes served with chilli prawns, vegetables, and sweet chilli glaze.  

Serves: 4 people   |   Prep time: 20 minutes   |   Cooking time: 20 minutes

Vietnamese   |   Breakfast

  

Ingredients

For the batter:

  • 130g Plain Flour
  • 1 tsp Turmeric
  • 300ml Reduced Fat Coconut Milk
  • 3 Medium Eggs
  • 2 Spring Onions
  • 1 flat tsp Chilli Powder
  • 5g Chopped Coriander
  • Sea Salt and White Pepper
  • Sunflower Oil

For the filling:

  • 1 x 250g pack Specially Selected Peeled Raw Argentinian Prawns, defrosted and drained
  • 300g Beansprouts
  • 1 Large Red Onion
  • 1 Yellow Pepper
  • 1 Green Pepper
  • 1 Red Chilli, approx. 14g
  • 3 cloves Garlic
  • 1 tsp Ginger Purée
  • 20ml Soy Sauce
  • Juice of 1 Lime

For the glaze:

  • 50ml Soy Sauce
  • 50ml Sweet Chilli Sauce

  

Method

  1. Pre-heat the oven to 180°C/Gas Mark 4.
  2. To make the pancakes, wipe, trim and thinly slice the spring onions. Put the flour into a food processor, season with salt and pepper. Add the turmeric and chilli powder and then, with the processor running, add the coconut milk, then crack the eggs one at a time followed by the sliced spring onions and coriander. Process for a couple of minutes.
  3. Heat a little oil in a large frying pan. Divide the batter into four and make four pancakes – keep warm in the oven while you make the filling.
  4. Peel the red onion and slice thinly. Thinly slice the peppers, discard any white pith and seeds. Peel and thinly slice the garlic. Finely chop the chilli – keeping in the seeds. Heat some oil in a wok and fry the peppers, onion, chilli and garlic for 5 minutes, stirring as you cook. Add the drained prawns and fry another couple of minutes. Add the beansprouts and cook for a further 5 minutes. Add the soy sauce, lime juice and ginger purée and stir well. Divide the mixture between the four pancakes.
  5. For the glaze, mix the soy sauce and sweet chilli sauce together. Serve alongside the pancakes.