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Prawn and Spring Onion Pancakes with Mango Dip

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.


  • Batter

  • 60g plain flour

  • 3 eggs

  • 250ml milk

  • Pinch of salt

  • Pancake filling

  • 2 tablespoons olive oil

  • 1 clove garlic, chopped fine

  • 1 small onion chopped fine

  • 1lb prawns – defrosted

  • 1 bunch spring onions, finely chopped

  • 8 leaves fresh basil, shredded

  • 1 tablespoon crème fraiche

  • Dip

  • 1 mango, skinned, stoned, flesh diced

  • 200ml orange juice

  • 1 clove garlic

  • 1 tablespoon honey

  • 1 tablespoon Worcestershire sauce

  • To serve

  • Few mixed salad leaves

  • Spring onion brushes


  • 1.

    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.

  • 2.

    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.

  • 3.

    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.

  • 4.

    Arrange the pancakes with the mixed salad leaves, onion brushes and the cool mango dip.

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