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Vietnamese crispy pancakes with prawn & pork
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Delightful surf and turf pancakes for a crowd-pleasing meal!
Ingredients:
  • 200g fine rice flour
  • 300ml coconut milk
  • 250ml water
  • 2 tsp ground turmeric
  • 400g pork fillet or loin, sliced into thin strips
  • 300g raw prawns, peeled
  • 4 cloves garlic, finely diced
  • 64.80 gm hoisin sauce
  • 48.80 gm fish sauce
  • 18.00 gm white sugar
  • 1 tsp white pepper
  • 92.00 gm vegetable oil
  • 500.00 ml shredded iceberg lettuce
  • 250.00 ml bean sprouts, washed
  • 250.00 ml coriander
  • 1 long red chilli, thinly sliced (optional)
Instructions:
  • In a mixing bowl, whisk together rice flour, coconut milk, water, and turmeric until well combined. Let the batter rest for 15 minutes.
  • Combine pork and prawns with marinade ingredients in a large mixing bowl. Mix thoroughly and refrigerate for 15 minutes, covered with cling wrap.
  • After marinating, heat a large pan or wok over high heat. Add 2 tablespoons of vegetable oil and stir-fry the prawn and pork mixture for 3-5 minutes until fully cooked. Then, remove from heat.
  • For perfect pancakes, heat a small to medium frying pan (around 25 cms) over high heat. Pour in 3 tablespoons of vegetable oil and swirl to ensure the pan is very hot. Add approximately 3/4 cup of batter (enough to coat the pan), swirl to spread the batter evenly, and cook for about 1 minute until crispy. Remove from heat. It's normal to see small holes in the batter, so don't worry if it takes a couple of tries to master this step.
  • Combine the lettuce, bean sprouts, coriander, and chili with the prawn and pork mix, then stuff each pancake with the filling. Serve warm.

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