Vietnamese Pancake - Chicken & Prawn Recipe
Make Vietnamese Pancake - Chicken & Prawn Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pancake Batter
Filling
For Cooking
Method
Prepare the Batter
- 1
Mix Dry Ingredients
In a large bowl, combine the rice flour, tapioca flour, turmeric powder, and salt. Whisk together until well mixed.
- 2
Add Wet Ingredients
Gradually add the coconut milk and water to the dry mixture, whisking continuously until you achieve a smooth batter. Set aside to rest for about 30 minutes.
Prepare the Filling
- 3
Cook the Prawns
In a skillet over medium heat, add a little oil and cook the prawns until they turn pink and opaque, about 3-4 minutes. Remove from heat and set aside.
- 4
Combine Filling Ingredients
In a mixing bowl, combine the cooked chicken, cooked prawns, bean sprouts, chopped green onions, and fresh herbs. Mix well and set aside.
Cook the Pancakes
- 5
Heat the Pan
In a large non-stick skillet, heat 1 tablespoon of vegetable oil over medium-high heat.
- 6
- 7
Add the Filling
Sprinkle a portion of the filling mixture over half of the pancake. Cook for another 2-3 minutes until the pancake is golden and crispy.
- 8
Fold and Serve
Carefully fold the pancake over the filling and slide it onto a serving plate. Repeat with the remaining batter and filling, adding more oil as necessary.
