Vietnamese Prawn Pancakes

  • cooking time
    15 m
  • serves
2 cups (400g)
rice flour
2 tbsp
375 mL
CARNATION Light & Creamy Coconut Flavoured Evaporated Milk
1 1/4 cup (310mL)
iced water
1 tsp
ground tumeric
1/2 tsp
2 tbsp
peanut oil
1 (170g)
brown onion, halved, cut into thin wedges
300 g
pork steak, thinly sliced
cooked prawns, peeled, coarsely chopped
2 cups (130g)
bean sprouts, trimmed
1/2 cup
mint leaves
1/4 cup (60mL)
MAGGI Fish Sauce
1/4 cup (60mL)
fresh lime juice
1 1/2 tbsp
1 tbsp
caster sugar
long fresh red chilli, halved, deseeded, finely chopped
garlic clove


  1. Stir flours, CARNATION Light & Creamy Coconut Flavoured Evaporated Milk, water, turmeric and sugar in a medium bowl. Cover and place in the fridge for 1 hour to rest.

  2. Meanwhile, make dressing; combine fish sauce, lime juice, water, sugar, chilli and garlic in a small bowl. Stir until sugar dissolves.

  3. Heat a 20cm (base measurement) non-stick frying pan over high heat. Add 1 tablespoon of oil and heat until just smoking. Cook onion and pork for 5 minutes or until golden. Transfer to a plate. Wipe the pan clean.

  4. Lightly brush pan with one-quarter of remaining oil. Heat over medium-high heat until hot. Add one-quarter of flour mixture and tilt pan, swirling batter to cover base and slightly up the side. Cook for 5 minutes or until underside is golden. Place one-quarter of pork mixture and one-quarter of the prawn on half the pancake. Top with one-quarter of bean sprouts. Fold over to enclose. Transfer to a plate and cover with foil. Repeat with the remaining oil, flour mixture, pork mixture, prawn and bean sprouts. Cut each pancake into quarters and serve with mint.