Vietnamese Pancake with Chilli Ginger Prawns Recipe

How to make a Vietnamese Pancake with Chilli Ginger Prawns


  1. Preheat the oven to 180°C (160°C fan-forced).
  2. Make the pancakes first. 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. Crack the eggs one at a time followed by the sliced spring onions and coriander. Process the batter for a couple of minutes.
  3. Heat a little oil in a large frying pan. Divide the batter into 4 and make 4 pancakes – keep warm in the oven while you make the filling.
  4. Peel the red onion and slice thinly. Thinly slice the capsicum, 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 capsicum, 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.
  5. Divide the mixture between the 4 pancakes.
  6. For the glaze, mix the soy sauce and sweet chilli sauce together. Serve alongside the pancakes.