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

  • Serves: 4 people
  • Prep time: 20 minutes
  • Cooking time: 20 minutes
    • Vietnamese

    Vietnamese Pancakes

    Recipe Information

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    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 Raw 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


    Pre-heat the oven to 180°C/Gas Mark 4.

    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.

    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.

    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.

    For the glaze, mix the soy sauce and sweet chilli sauce together. Serve alongside the pancakes.