Vietnamese Prawn Pancakes
Preparation & Cooking Time: 10 & 6 min
Thanks to Weber Australia for this one.
- 200g rice flour
- ½ tsp turmeric
- 80ml coconut cream
- 300ml water
- 1 egg
- 20 prawns, cooked, peeled, deveined
- 1 spring onion, sliced thinly
- 1 carrot, peeled into strips
- 1 Lebanese cucumber, peeled into strips
- 1 cup bean sprouts, washed
- 1 cup fresh coriander leaves
- 1 cup fresh mint leaves
- 1 cup fresh basil
- 2 iceberg lettuce leaves, thinly sliced
- 2 Birdseye chilies, sliced thinly
- Dipping Sauce
- 2 tbsp lime juice
- 2 tbsp warm water
- 1 ½ tsp fish sauce
- 2 tsp cane sugar
- 1 garlic clove, crushed
- 1 Birdseye chilli, diced finely
Remove one of the grills supplied with your barbecue and replace it with a hotplate.
Preheat your barbecue for direct cooking for 10 minutes
Step 2Place the rice flour and turmeric in a large bowl. Make a well in the centre and add the coconut cream, water and egg.
Whisk all together until smooth.
Step 3To make the dipping sauce, place all the ingredients in a bowl. Stir until the sugar dissolves. Set aside until needed.
Step 4Once the barbecue is preheated turn the burners to medium.
Add a little canola oil to the hotplate to grease
Step 5Ladle a ¼ cup of batter onto the hotplate.
Cook the pancake for roughly 2 minutes or until the top has set. You do not need to flip the pancake.
Step 6Repeat until all the batter has been used.
Set the pancakes aside.
Step 7Serve the pancakes alongside the filling ingredients. Let your guests build their own wrap by placing their desired ingredients in a pancake and rolling it up. Then dip it in the dipping sauce.