Rice pancakes filled with prawns and bean sprout salad

10 | 10-Edition Asian cuisine with Vroni Lutz


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.

  • 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)

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