Photo of Prawn & spring onion pancakes with sesame & miso dressing by WW

Prawn & spring onion pancakes with sesame & miso dressing

Points® value
Total Time
20 min
10 min
10 min
The punchy flavours of sesame and chilli give these light, summery prawn pancakes a nutty zing


Plain White Flour

75 g

Doves Farm Gluten Free Rice Flour

100 g

Egg, whole, raw

2 medium, raw, beaten

King Prawns, Cooked

150 g, halved lengthways

Sesame Seeds

4 teaspoon(s)

Chilli, green or red

1 individual, red, thinly sliced

Olive Oil

2 teaspoon(s)

Spring Onions

2 medium, cut into 3cm lengths


½ individual, extra large, peeled into ribbons


1 individual, leaves separated and torn

Mint, Fresh

1 teaspoon(s)

Basil, fresh

1 leaf/leaves

Rice Wine Vinegar

2 tablespoon(s)


1 tablespoon(s)

Soy Sauce

2 tablespoon(s)

Sesame Oil

1 teaspoon(s)


  1. Whisk the flours together with the eggs and 225ml water to make a smooth batter. Season, then add the prawns, sesame seeds and chilli.
  2. Heat a nonstick 15cm frying pan and brush with a little of the oil. Fry a quarter of the spring onions for 1–2 minutes, then pour in a quarter of the batter. Cook for 2–3 minutes, then turn the pancake over and cook the other side for 3 minutes. Repeat with the remaining ingredients to make another 3 pancakes.
  3. Whisk together the dressing ingredients, then serve the pancakes topped with the cucumber, lettuce, mint and basil, and the dressing drizzled over the top.


If you’re short on time, make 2 larger pancakes and cut in half to serve. Just cook them for an extra 1–2 minutes on each side.