Crispy Rice Paper Prawn Pancake
Crispy Rice Paper Prawn Pancake
Ingredients
For the Prawns
- 180 grams prawns, peeled, deveined, tails on
- 1 tablespoon peanut oil
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
For the Vermicelli
- 100 grams rice vermicelli
For the Dipping Sauce
- 1 teaspoon chili oil
- 1 teaspoon sugar
- 3 tablespoons water
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 garlic clove, grated
- 1 chili, finely chopped
For the Pancakes
- 10 rice paper sheets
- 1 tablespoon oil, for cooking
For Serving
- lettuce
- mint
- coriander
Instructions
- 1
Place the peeled, deveined prawns with tails on in a bowl. Add 1 tablespoon peanut oil, 1 teaspoon sesame oil, and 1 tablespoon soy sauce. Mix well to ensure the prawns are evenly coated and marinate while preparing other ingredients.
⏱️ 5 min
- 2
Heat a pan over medium-high heat. Once hot, add the marinated prawns and cook for 2 to 3 minutes until they turn pink and are cooked through. Remove the cooked prawns from the pan and set them aside.
⏱️ 3 min
- 3
Place 100 grams of rice vermicelli in a bowl. Pour boiling water over the vermicelli and let it sit for 5 minutes to soften. Drain the softened vermicelli and set it aside.
⏱️ 5 min
- 4
In a separate bowl, combine 1 teaspoon chili oil, 1 teaspoon sugar, 3 tablespoons water, 1 tablespoon rice vinegar, and 1 tablespoon lime juice. Grate 1 garlic clove and finely chop 1 chili. Add the grated garlic and chopped chili to the sauce mixture. Stir all ingredients together until well combined.
⏱️ 5 min
- 5
Fill a large bowl or shallow dish with water. Submerge one rice paper sheet in the water for a few seconds until it becomes soft and pliable. Carefully lay the softened rice paper sheet flat on a clean, damp surface.
⏱️ 5 min
- 6
Arrange approximately 3 cooked prawns in a line near the bottom edge of the rice paper. Place a small amount of the prepared rice vermicelli next to the prawns. Add a few fresh mint leaves and coriander leaves over the vermicelli. Fold the left and right sides of the rice paper over the filling. Starting from the bottom, tightly roll the rice paper upwards to form a compact pancake. Repeat this process for the remaining rice paper sheets and filling.
⏱️ 10 min
- 7
Heat a pan with 1 tablespoon of oil over medium-high heat. Once the oil is hot, carefully place the rolled rice paper pancakes in the pan. Cook for 2 to 3 minutes on each side, or until they are golden brown and crispy.
⏱️ 7 min
- 8
Serve the crispy rice paper prawn pancakes immediately with the prepared dipping sauce and fresh lettuce, mint, and coriander on the side.
Kitchen Tools
Nutrition Facts (per serving)
Crispy Rice Paper Prawn Pancake
For the Prawns
- 180 grams prawns, peeled, deveined, tails on
- 1 tablespoon peanut oil
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
For the Vermicelli
- 100 grams rice vermicelli
For the Dipping Sauce
- 1 teaspoon chili oil
- 1 teaspoon sugar
- 3 tablespoons water
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 garlic clove, grated
- 1 chili, finely chopped
For the Pancakes
- 10 rice paper sheets
- 1 tablespoon oil, for cooking
For Serving
- lettuce
- mint
- coriander
Instructions
- 1
Place the peeled, deveined prawns with tails on in a bowl. Add 1 tablespoon peanut oil, 1 teaspoon sesame oil, and 1 tablespoon soy sauce. Mix well to ensure the prawns are evenly coated and marinate while preparing other ingredients.
⏱️ 5 min - 2
Heat a pan over medium-high heat. Once hot, add the marinated prawns and cook for 2 to 3 minutes until they turn pink and are cooked through. Remove the cooked prawns from the pan and set them aside.
⏱️ 3 min - 3
Place 100 grams of rice vermicelli in a bowl. Pour boiling water over the vermicelli and let it sit for 5 minutes to soften. Drain the softened vermicelli and set it aside.
⏱️ 5 min - 4
In a separate bowl, combine 1 teaspoon chili oil, 1 teaspoon sugar, 3 tablespoons water, 1 tablespoon rice vinegar, and 1 tablespoon lime juice. Grate 1 garlic clove and finely chop 1 chili. Add the grated garlic and chopped chili to the sauce mixture. Stir all ingredients together until well combined.
⏱️ 5 min - 5
Fill a large bowl or shallow dish with water. Submerge one rice paper sheet in the water for a few seconds until it becomes soft and pliable. Carefully lay the softened rice paper sheet flat on a clean, damp surface.
⏱️ 5 min - 6
Arrange approximately 3 cooked prawns in a line near the bottom edge of the rice paper. Place a small amount of the prepared rice vermicelli next to the prawns. Add a few fresh mint leaves and coriander leaves over the vermicelli. Fold the left and right sides of the rice paper over the filling. Starting from the bottom, tightly roll the rice paper upwards to form a compact pancake. Repeat this process for the remaining rice paper sheets and filling.
⏱️ 10 min - 7
Heat a pan with 1 tablespoon of oil over medium-high heat. Once the oil is hot, carefully place the rolled rice paper pancakes in the pan. Cook for 2 to 3 minutes on each side, or until they are golden brown and crispy.
⏱️ 7 min - 8
Serve the crispy rice paper prawn pancakes immediately with the prepared dipping sauce and fresh lettuce, mint, and coriander on the side.