Roasted pork and prawn crispy pancakes

Roasted pork and prawn crispy pancakes

One Dish. Two Ways.
Mark Roper

Light crispy coco-nutty pancakes with tasty pork and prawn for adults. Leave out the prawns and green bits for the kids.


Quantity Ingredient
90g rice flour
125ml coconut milk
1/4 teaspoon ground turmeric
1/2 teaspoon salt
1 tablespoon peanut oil, plus extra for frying
50g bean sprouts
250g chinese barbecued pork, thinly sliced
1 iceberg lettuce, to serve
1 telegraph cucumber, halved lengthways then sliced, to serve

Ingredients for adults

Quantity Ingredient
2 spring onions, sliced
coriander leaves, to serve
vietnamese mint leaves, to serve

Prawn filling

Quantity Ingredient
250g prawns, shelled and deveined
2 teaspoons fish sauce
2 garlic cloves, crushed
1/4 teaspoon salt
1/4 teaspoon sugar
1 onion, thinly sliced

Nuoc cham dipping sauce

Quantity Ingredient
1 tablespoon lime juice
1 1/2 tablespoons fish sauce
1 birdseye chilli, finely chopped
1 small garlic clove, crushed
1 tablespoon rice vinegar
1/2 teaspoon brown sugar


  1. In a mixing bowl, mix together the rice flour, coconut milk, ¾ cup of water, turmeric and salt to form a smooth batter. Leave to rest for 1 hour, or overnight if you have time.
  2. To make the prawn filling, combine all of the ingredients except for the onion in a bowl. Cover and leave to marinate in the fridge for 30 minutes.
  3. While the prawns are marinating, make the nuoc cham. Combine all of the ingredients with 1½ tablespoons of water in a small bowl and stir until the sugar has dissolved.
  4. To finish the prawn filling, heat 1 tablespoon of peanut oil in a frying pan over a medium heat. Cook the onion until translucent and add the prawns and their marinade. Cook until the prawns turn pink.
  5. To cook the pancakes, heat a little oil in a non-stick frying pan over a medium–high heat. Pour in a thin layer of the pancake mixture and tilt the pan to swirl the batter over the base. Top with some bean sprouts, spring onions and a small handful of pork for the kids, or pork and prawns for the grown-ups. Cook for 5 minutes, or until the base is golden and crisp. (This is really important or the pancakes will fall apart!) Fold the pancake in half, slide onto a plate and keep warm. Repeat with the remaining pancake batter and filling.
  6. Serve the pancakes on a large platter with the lettuce and cucumber for the kids, and the herbs and nuoc cham sauce for the grown-ups.
One Dish Two Ways
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