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Recipe Instructions

For the crepes, combine the rice flour, cornflour, sugar, salt and turmeric in a bowl. Slowly whisk in the coconut milk and 250ml (1 cup) water. Cover with plastic wrap and place in the fridge for 4 hours or overnight to rest.

Meanwhile, for the pickled carrot, combine the vinegar, sugar, salt and 80ml (1/3 cup) water in a small saucepan over medium heat. Cook, stirring, for 1-2 minutes or until the sugar dissolves. Place the carrot in a heatproof bowl and pour over the vinegar mixture. Set aside to cool. Place in the fridge for 30 minutes or until required.

Drain the carrot, discarding the liquid. Place the carrot in a bowl. Add the prawns, sprouts, chilli and coriander. Toss to combine. Cover with plastic wrap and store in the fridge until required.

Heat a large non-stick frying pan over medium-high heat until hot. Spray with oil. Give the crepe mixture a good stir. Carefully drop 1 tablespoonful of the batter into the pan. Cook for 1-2 minutes or until bubbles appear on the surface. Carefully turn and cook for a further minute. Transfer to a wire rack. Continue with the remaining batter, reheating the pan between batches and stirring the batter often.

Spoon some prawn mixture into the centre of each crepe. Serve with sweet chilli or dipping sauce and lime wedges.

Recipe Ingredient

30 cooked prawns, peeled, deveined, halved lengthways

50g (1/2 cup) bean sprouts, trimmed

1 long fresh red chilli, sliced

82.50 ml fresh coriander leaves, plus extra, to serve

Sweet chilli sauce or Vietnamese dipping sauce, to serve

Lime wedges, to serve

175g (1 cup) rice flour

10.00 gm cornflour

10.00 gm caster sugar

2.40 gm salt

1/2 tsp turmeric

270ml can coconut milk

80ml (1/3 cup) rice wine vinegar

55g (1/4 cup) caster sugar

1.20 gm salt

1 (about 150g) carrot, julienned

Recipe Cuisine


Cook Time


Prep Time


Total Time



12.74 calories

1.9 grams fat

1.6 grams saturated fat

8.0 grams carbohydrates

2.4 grams sugar

1.3 grams protein

8.5 milligrams cholesterol

56 milligrams sodium



Mini, Vietnamese, crepes, pancakes, starters, prawns


These crispy mini Vietnamese pancakes are filled with prawns and pickled carrot, and make a perfect starter or light dinner.

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