Menu
Products Experience

Order catalogue

Your details

Order the exclusive BORA Magazine free of charge with information about our cooking systems and exciting stories from the world of BORA.
Please note: fields indicated with an * are mandatory.

#10 Rice pancakes filled with prawns and bean sprout salad

10 | 10-Edition Asian cuisine with Vroni Lutz

Preparation

Make a runny batter out of the rice flour, egg white and water (adding a little more water if necessary depending on the consistency). Pour a thin layer onto the Tepanyaki and fry briefly on both sides. Fry the prawns in sesame oil. Mix together a salad using the bean sprouts, carrots, cucumber, coriander and mint, then season with soy sauce and lime juice. Make a dip by mixing the peanut butter and coconut milk. Top the pancakes with the prawns and salad then wrap them up. Serve with the dip.

10_10-veronika-lutz_reispfannkuchen-garnelen_zutatenbild_s.jpg
10_10-veronika-lutz_reispfannkuchen-garnelen_1s.jpg
  • 1
  • 2
  • 150 g rice flour
  • 1 egg white
  • 8 prawns (halved)
  • ½ small bunch of coriander (finely chopped)
  • 2 mint stems (finely chopped)
  • 1 tbsp soy sauce
  • 1 handful of mung bean sprouts
  • 1 tsp sesame oil
  • 1 tbsp lime juice
  • 200 ml coconut milk
  • 50 ml water
  • 2 tbsp peanut butter
  • 1 carrots (cut julienne style)
  • ½ cucumber (cut julienne style)

Send shopping list

Popup Picture
Check out the products for yourself at our retailers
Find a retailer