Rice Pancakes with Prawns and Sprouts

Dairyfree Pancakes Vietnamese style.

That is a quick dish when you have leftover Jasmine rice. The batter looks very thin, but the pancakes are cooking very fast and stay in the oil without running in each other.

Heat up the oven to 100 C to keep the pancakes warm until all the batter is done.

I bought frozen organic raw tiger prawns. Great quality. Just a quick run through a hot psn and some lemon salt and pepper. A mix of tiny sprouts adds some freshness and spice to the dish. 

Recipe:

160 g raw black tiger prawns, oil  lemon salt, pepper

Mixed sprouts, 1 spring onion

50 g uncooked Jasmine rice or 130 g cold cooked rice

1 lime, zest and juice

250 ml coconut water, 2 eggs

80 g AP flour, 30 g rice flour

Pinch of salt, 1 tsp baking powder

1 tbsp soy sauce, 1/2 tsp chili flakes

Sweet chili sauce

Cook the rice first and let it cool down.

Chop the white of the spring onion very fine. Place it in a bowl with eggs, coconut water, lime zest and juice. Mix well.

Mix the dry ingredients together and stir them in the wet mix. Add the rice.

Heat up a large pan with oil and bake 3 small pancakes in one go. Keep them warm in the oven.

In a second pan heat up some oil and cook the prawns. Clean the sprouts and bring everything together. Drizzle some sweet chili sauce on top.