Cherry & Dennis Helper Habitat
Vietnamese Crispy Shrimp and Pork Pancakes
越式鮮蝦豬肉脆餅
Recipe overview
A rice-flour and coconut batter fries into thin golden pancakes filled with cooked prawns, pork and crisp bean sprouts.
01
Ingredients
Main ingredients
- 250 g rice flour
- 250 ml coconut milk
- 350 ml water
- 250 g, peeled and deveined fresh prawns
- 200 g thin pork slices
- 300 g bean sprouts
- 3 spring onions
Crispy coating
- 1 tsp ground turmeric
- 1/2 tsp salt
Shrimp marinade
- 1 tsp fish sauce
- 1/4 tsp white pepper
Pan-frying oil
- 6 tbsp cooking oil
02
Tools
- large bowl
- whisk
- cutting board
- kitchen knife
- non-stick frying pan
- spatula
- lid
03
Steps
Step 1
Mix the batter
Whisk rice flour, coconut milk, water and all crispy-coating seasoning until smooth.
Step 2
Rest the batter
Rest 20 minutes, then stir in sliced spring onions.
Step 3
Season the prawns
Pat prawns dry and mix with all shrimp marinade for 10 minutes.
Step 4
Prepare pork and sprouts
Cut pork into small slices; wash and thoroughly drain bean sprouts.
Step 5
Cook the pork
Heat 1 tbsp oil over medium-high and stir-fry pork 3 minutes until no pink remains.
Step 6
Cook the prawns
Cook prawns in the same pan 2 to 3 minutes until opaque and 63°C, then remove.
Step 7
Heat the pancake pan
Coat with about 2 tsp oil and heat on medium-high until shimmering.
Step 8
Pour a thin pancake
Add one-quarter batter and immediately swirl into a thin round.
Step 9
Add the filling
Put one-quarter pork, prawns and sprouts on one side; cover 2 minutes.
Step 10
Crisp the base
Uncover and cook 3 to 4 minutes until golden with edges lifting.
Step 11
Fold the pancake
Use a spatula to fold the empty half over the filling and move to a plate.
Step 12
Finish four pancakes
Repeat with remaining ingredients for 4 pancakes and serve immediately.
Common mistakes
- Not resting batter so texture stays uneven.
- Leaving sprouts wet and softening the base.
- Using a pan that is not hot enough.
- Pouring batter too thick to crisp.
Tips
Stir batter before each pour, use a hot pan and a thin layer; fully pre-cooking the filling shortens covered cooking and keeps the base crisp.
