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Chicken, Prawn and Shallot Pancakes

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.


  • 1 tbs grapeseed oil  

  • 400 g chicken mince  

  • 2 clove(s) fresh garlic, crushed  

  • 1 tsp fresh ginger, finely grated  

  • 200 g green prawns, peeled, chopped, (buy 400g)  

  • 100 g green beans, coarsely chopped  

  • 1 tbs fish sauce  

  • 60 ml hoisin sauce  

  • 3/4 cup(s) rice flour, (150g)  

  • 1/4 cup(s) light coconut cream, (60ml)  

  • 1/2 tsp dried turmeric  

  • 1/2 tsp cooking salt  

  • 2 individual green shallots, (green), thinly sliced  

  • 1 cup(s) bean sprouts  

  • 1 cup(s) fresh coriander  

  • 1 cup(s) fresh basil  

  • 4 x 3 second spray(s) oil spray   


  • 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.

  • 2.

    Add prawns, beans and fish sauce and cook for 2–3 minutes or until prawns change colour and are just cooked through.

  • 3.

    Add hoisin and cook, stirring, for 1 minute or until heated through. Transfer to a bowl. Cover to keep warm.

  • 4.

    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.

  • 5.

    Transfer to a plate and cover to keep warm. Repeat with remaining batter, chicken mixture and bean sprouts to make 4 pancakes.

  • 6.

    Serve pancakes topped with coriander and basil leaves.

  • 7.

    Serve with Jasmine rice.


Note: Add 3 Weight Watchers ProPoints values per serve for ½ cup (85g) steamed rice.

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