Gizzi Erskine’s Vietnamese Pancakes with Prawns
10 mins Cook
5 mins Serves
2
Ingredients
Filling:
2 tbsp The Groovy Food Company Organic Virgin Coconut Oil
12 raw prawns, peeled and deveined, and halved length ways
1 onion thinly sliced
1 tbsp oyster sauce
100g bean sprouts
head of romaine lettuce separated into leaves
handful of Thai basil leaves
handful of coriander, leaves picked
handful of mint leaves
½ carrot peeled and cut into matchsticks
Nuoc Cham Sauce:
2 red Thai bird’s eye chillies, deseeded if you prefer
juice of 2-3 limes
2 tbsp fish sauce
2 tbsp The Groovy Food Company Organic Coconut Sugar
1 tbsp rehydrated tamarind paste
Pancake:
1 tbsp The Groovy Food Company Organic Coconut Flour
2 tbsp rice flour
½ tsp ground turmeric
200ml coconut milk
½ tsp salt
1 tbsp finely sliced spring onion
4 free range egg whites
The Groovy Food Company Organic Virgin Coconut Oil for frying
Directions:
DOWNLOAD PDF- First make the pancake batter. In a food processor, mix together the flours, turmeric, coconut milk, salt, and egg whites, and blitz until smooth.
- Stir in the spring onions, and set to one side.
- For the Nuoc Cham sauce, mix together the chillis, lime juice, fish sauce, coconut sugar and tamarind paste in a bowl, and set to one side.
- In a small nonstick frying pan, heat 1 tablespoon of the organic virgin coconut oil over a medium heat until very hot.
- Add the onions and fry for 1 minute, followed by the prawns and carrots, and stir fry for a further 2-3 minutes.
- Next stir through the oyster sauce, soy sauce and bean sprouts. Remove from the heat and spoon out onto a plate.
- Return the pan to heat, adding a teaspoon of oil. Ladle the pancake batter into the pan, tilting to spread evenly, and cook until the pancake is just starting to crisp.
- Add half the prawn mixture to the pan, cover, and cook for a further 2 minutes, until the underside of the pancake is crisp.
- Fold the pancake in half and cook for a further two minutes, until the outside of the pancake is crisp and the inside is soft but cooked.
- Transfer to a plate. Repeat with the remaining batter and filling.
- To serve, cut the pancake into slices, bundle it into a lettuce leaf and wrap with some extra herbs. Dip into the sauce and scoff!
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