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Chicken, prawn and shallot pancakes

Total Time
30 min
15 min
15 min
Fill your savoury pancakes with a saucy mix of chicken, prawns and herbs in this dish that tastes just like what's served in Vietnamese markets


Grapeseed oil

1 tbs

Chicken breast mince

400 g


2 clove(s), crushed

Fresh ginger

1 tsp, finely grated

Raw peeled prawns

200 g, peeled, chopped, (buy 400g)

Green string beans

100 g, coarsely chopped

Fish sauce

1 tbs

Hoisin sauce

60 ml

Rice flour

¾ cup(s), (150g)

Light coconut cream

¼ cup(s), (60ml)

Dried turmeric

½ tsp

Green shallot(s)

2 individual, (green), thinly sliced

Bean sprouts

1 cup(s)

Fresh coriander

1 cup(s)

Fresh basil

1 cup(s)

Oil spray

4 x 3 second spray(s)


  1. Heat oil in a large non-stick frying pan over medium heat. Add chicken, garlic and ginger and cook, breaking up any lumps, for 6–8 minutes or until browned. Add prawns, beans and fish sauce and cook for 2–3 minutes or until prawns change colour and are just cooked through. Add hoisin and cook, stirring, for 1 minute or until heated through. Transfer to a bowl. Cover to keep warm.
  2. Place rice flour, coconut cream, turmeric, salt and 1 cup (250ml) water in a bowl and whisk to combine. Stir in shallots. Lightly spray a medium (20cm) non-stick frying pan with oil and heat over medium heat. Pour ¼ cup batter into pan and swirl to coat the base. Cook for 1–2 minutes or until edges become crisp. Top half pancake with one-quarter of both the chicken mixture and bean sprouts. Fold pancake to enclose filling. Transfer to a plate and cover to keep warm. Repeat with remaining batter, chicken mixture and bean sprouts to make 4 pancakes. Serve pancakes topped with coriander and basil leaves.


SERVING SUGGESTION: steamed Jasmine rice.