Roasted pork and prawn crispy pancakes

Roasted pork and prawn crispy pancakes

At Home with Ben
Mark Roper

I love these crispy pancakes! They are a great dish to share. This recipe makes two large pancakes, enough to feed four people well. You could also make several smaller pancakes, if you prefer.


Quantity Ingredient
350g rice flour
1/2 teaspoon ground turmeric
pinch salt
1 teaspoon sugar
3 cups coconut milk
1 cup water
100ml sunflower oil
8 iceberg lettuce leaves, to serve
1/2 bunch mint, to serve
2 limes, cut into wedges, to serve


Quantity Ingredient
2 teaspoons sunflower oil
250g Cracking roast pork belly, sliced
2 garlic cloves, chopped
1 teaspoon finely grated ginger
2 onions, sliced
large handful bean sprouts
3 spring onions, trimmed and sliced on an angle
250g cooked prawns, peeled and deveined
soy sauce, to taste


  1. Make a batter by sifting the rice flour, turmeric, salt and sugar into a mixing bowl. Stir in the coconut milk, water and 1 tablespoon of sunflower oil until well combined. The batter should be smooth, with a pouring cream consistency.
  2. To make the filling, heat the sunflower oil in a wok or large frying pan over medium heat. Add the pork and a little of the garlic and ginger and stir-fry for 2–3 minutes until hot, then set aside.
  3. Stir-fry the onion and bean sprouts with the remaining garlic and ginger for 2 minutes. Add the spring onion, prawns and pork and season with soy sauce to taste. Set aside, keeping warm on the edge of the stove.
  4. To make the pancakes, heat the remaining sunflower oil in a large non-stick frying pan or well-seasoned wok. Pour in enough batter to make a nice thick pancake, swirling the batter around the pan to ensure an even thickness. Cook on one side for 3–5 minutes, or until golden and crispy. When cooked, spoon some of the warm prawn and pork filling onto one half of the pancake and fold over the top.
  5. Repeat the process with the remaining batter and filling, keeping the cooked pancakes warm under a tea towel or in the oven.
  6. Serve with lettuce-leaf cups, mint and lime wedges. The idea is to make your own lettuce pocket filled with the pancake, mint and a squeeze of lime.
At Home with Ben
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