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Vietnamese Pancakes with Prawns, Ginger & Soy Dipping Sauce



  • 1 cup rice flour
  • 1/2 tsp sugar
  • 1/4 tsp turmeric
  • 1 cup coconut milk
  • 1 – 1 1/4 cups water

Dipping Sauce

  • 3 tbsp. Kikkoman Naturally Brewed Soy Sauce
  • 1 tbsp. fish sauce
  • 2cm knob ginger, finely chopped
  • 1 tbsp. sugar
  • 1 long red chilli, finely chopped
  • 1 clove garlic, crushed
  • Juice of 1 lime


  • 12 – 16 prawns, cooked
  • 80gms snow peas, sliced
  • 80gms Enoki mushrooms
  • 4 spring onions, sliced
  • 60gms bean shoots
  • Juice of 1 lime
  • 4 sprigs coriander


  • Lettuce
  • Vietnamese mint
  • Coriander

Kikkoman sauce used in this recipe

Cook time
Prep time

Vietnamese Pancakes with Prawns, Ginger & Soy Dipping Sauce


  1. Combine all ingredients for the dipping sauce in a mixing bowl. Set aside.
  2. To make the batter, combine the rice flour, sugar and turmeric in a large mixing bowl. Make a well in the centre and pour in the coconut milk and water. Whisk until smooth. Transfer mix to a cool place and rest for 1/2 hour.
  3. Pour a spoonful of mixture into a hot frying pan over medium heat. Arrange ingredients for filling on top.
  4. Place the lid on and cook for 1 – 2 minutes or until cooked through.
  5. Flip over and serve with garnish and dipping sauce on the side.
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