Crispy Vietnamese Prawn Pancakes

Super crispy coconut pancakes filled with prawns, pork, spring onion and Aussie Sprouts Bean Sprouts, served with a tangy dressing.

INSTRUCTIONS

INGREDIENTS

1. Prepare sauce ingredients and cook noodles and set aside

2. Cook onion, garlic and lemongrass in a pan with oil until golden brown

3. Add protein of choice (such as edamame and/or vegan sausage) and cook until slightly brown

4. Stir in cooked noodles and sauce and cook until liquid is mostly absorbed

5. Toss in bean sprouts and turn off the heat, stir quickly so that they are slightly wilted. Serve warm with chilli powder and roasted nuts if desired

• 1 cup rice flour

• 1 x 280ml tin coconut milk

• 280ml water

• 2 tsp ground turmeric

• ¼ tsp salt

• 100ml vegetable oil

• 200g cooked prawns, shelled

• 200g pork belly or bacon middle rashers, thinly sliced

• 1 clove garlic, finely sliced

• 6 spring onions, finely sliced

• 2 cups Aussie Sprouts Bean Sprouts

• ½ punnet Aussie Sprouts Pea shoots

DIPPING SAUCE:

• ¼ cup fish sauce 

• Juice of 2 limes

• ¼ cup brown sugar

• 2 tbsp sweet chilli sauce 

TO SERVE:

• Butter or gem lettuce leaves

• 1 cup mint leaves

• 1 cup coriander leaves

• 1 lime, cut into wedges, to serve