These delicious low-fat pancakes are light and super-fresh with a Vietnamese feel about them. Make the batter in advance, and whip these up in minutes.
Sieve salt and flour together. Then beat in the eggs to make a paste then add the milk as necessary until you have a velvety consistency. Rest in the fridge for an hour.
Heat the olive oil and sauté the garlic and onion together for 1 minute. Drain the prawns through a tea towel to remove excess water. Then add the prawns and the spring onions to fry. Pour the pancake batter into a frying pan cook until bubbles appear on the surface then flip over.
In a food processor blitz together the mango, orange, garlic, honey and Worcestershire sauce. In a bowl mix together the prawn mixture with crème fraiche and basil. Take some of the prawn and spring onion mixture place in the middle of a pancake then fold into a parcel. Repeat to use all the mixture.
Arrange the pancakes with the mixed salad leaves, onion brushes and the cool mango dip.