For the dipping sauce

  • 2 tbsp rice vinegar
  • 2 tbsp light soy sauce
  • 1 pinch crushed chillies
  • 1 spring onion, washed and finely chopped
  • 1 clove garlic, crushed
  • 1 tsp toasted sesame oil

For the pancakes

  • 300g plain flour
  • 2 large free-range eggs
  • 2 tbsp vegetable oil
  • ½ bunch spring onions, finely sliced
  • 1 red pepper, deseeded and thinly sliced
  • 1 chilli, halved, deseeded and thinly sliced
  • 200g cooked peeled prawns


  1. 1

    Mix together the rice vinegar, light soy sauce, chillies, spring onions, garlic and sesame oil. Set aside.

  2. 2

    Sieve the flour into a large bowl. In a jug, whisk the eggs with 300ml water, then whisk them into the flour until smooth. Set aside.

  3. 3

    Heat ½ tbsp vegetable oil in a non-stick 20cm frying pan. Add the sliced spring onions, pepper and chilli and fry for 3 minutes, or until softened. Remove from the pan and transfer to a bowl.

  4. 4

    Add a little more oil to the pan, then tip in a quarter of the vegetables and a quarter of the prawns. Spread evenly over the base, then pour over a quarter of the batter, tilting the pan to spread evenly. Cook over a medium-high heat for 3 minutes.

  5. 5

    Hold a plate over the pancake, then flip the pan, tipping the pancake on to the plate. Slip it back into the pan on the other side and cook for 1 minute until cooked through. Repeat with the rest of the ingredients to make 4 pancakes.

  6. 6

    Cut the pancakes into wedges and serve with the dipping sauce.

Nutritional Details

Each serving provides
  • Energy 1700kj 406kcal 20%
  • Fat 10.5g 15%
  • Saturates 1.8g 9%
  • Sugars 4.5g 5%
  • Salt 1.5g 25%

% of the Reference Intakes

Typical values per 100g: Energy 553kj/132kcal

Each serving provides

56.2g carbohydrate 3.3g fibre 20.0g protein

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