Photo of Chicken, prawn and shallot pancakes by WW

Chicken, prawn and shallot pancakes

10
9
9
SmartPoints® value per serving
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
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

Ingredients

Grapeseed oil

1 tbs

Chicken breast mince

400 g

Garlic

2 clove(s), crushed

Fresh ginger

1 tsp, finely grated

Green prawns

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

Green 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

Cooking salt

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)

Instructions

  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.

Notes

SERVING SUGGESTION: steamed Jasmine rice.