Vietnamese pancakes with prawns

These quick and easy nutrient-packed, delicious prawn pancakes are overflowing with flavoursome herbs, fibre, vegetables and protein-rich prawns.

Make chilli dipping sauce: Place the water, juice and sugar in a small bowl; stir until sugar has dissolved. Add remaining ingredients; stir to combine.
Shell and devein prawns, leaving tails intact.
Place rice flour and turmeric in a medium bowl. Add coconut milk, the water and egg; whisk until well combined and batter is smooth.
Heat 1 teaspoon of the oil in a large non-stick frying pan (base measurement 23cm/9-inches) over medium heat; pour a quarter of the batter into pan, swirl around base to form a thin pancake. Cook for 2 minutes or until batter has set.
Slide pancake onto a serving plate and repeat to make three more pancakes.
Serve pancakes with lettuce, prawns, cucumber, carrot, sprouts, herbs and chilli dipping sauce.

This traditional Vietnamese lunch is eaten by tearing off a piece of pancake and placing it inside a lettuce leaf, along with some herbs, sprouts, prawns and vegetables. It is then rolled up and dipped into a sauce.
Use a vegetable peeler to slice thin ribbons from the cucumber and carrot.

The Women’s Weekly Diabetes cookbook is available at Diabetesshop here.

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