Vietnamese Prawn Pancakes

  • Prep Time
    10 mins
  • Cook Time
    6 mins
  • Difficulty
  • Servings
  • Ideal
    • charcoal
    • gas
    • Q



  • 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


Step 1
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 2
Place 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 3
To make the dipping sauce, place all the ingredients in a bowl. Stir until the sugar dissolves. Set aside until needed.

Step 4
Once the barbecue is preheated turn the burners to medium.

Add a little canola oil to the hotplate to grease

Step 5
Ladle 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 6
Repeat until all the batter has been used.

Set the pancakes aside.

Step 7
Serve 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.