Vietnamese Crispy Pancakes With Spring Onion, Chicken And Prawns Recipe
Recipe By Kitchen Nine
4.7
18 Rating -
Rate
1hr total
1hr total
plan
Bookmark
ingredients serves
serves6
Add to Shopping ListIngredients for Vietnamese Crispy Pancakes With Spring Onion, Chicken And Prawns Recipe
- As required Pancake batter
- 350 gram Rice flour
- 1/2 teaspoon Ground turmeric
- pinch Pinch of salt
- 1 teaspoon Sugar
- 3 cup Coconut milk
- 2 teaspoon Sunflower oil, plus extra for cooking pancakes
- 1 cup Water, plus extra to make batter smooth
- As required Filling
- 2 teaspoon Sesame oil
- 4 Chicken thigh fillets, diced
- 2 Cloves Garlic, Chopped
- 1 teaspoon Finely grated ginger
- 1 bunch Large green onions, sliced on a long diagonal, root removed
- 1 Large handful bean sprouts
- 1 Brown onion
- 250 gram Green king prawns, peeled, deveined and halved lengthways
- As required Soy sauce, to taste
- As required Garnish
- 8 cup Iceberg Lettuce
- 1/2 bunch Basil
- 1/2 bunch Mint
Nutrition
value
value
651
calories per serving
35 g Fat19 g Protein63 g Carbs16 g FiberOther
Current Totals
- Fat35g
- Protein19g
- Carbs63g
- Fiber16g
MacroNutrients
- Carbs63g
- Protein19g
- Fiber16g
Fats
- Fat35g
Vitamins & Minerals
- Calcium235mg
- Iron12mg
- Vitamin A2802mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B33mg
- Vitamin B690mg
- Vitamin B9905mcg
- Vitamin B12< 1mcg
- Vitamin C39mg
- Vitamin E3mg
- Copper1mcg
- Magnesium206mg
- Manganese3mg
- Phosphorus338mg
- Selenium19mcg
- Zinc3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Kitchen Nine