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Coconut turmeric pancake with prawns

Yields1 ServingPrep Time1 hr 35 minsCook Time25 minsTotal Time2 hrs

Pancakes with a twist. You are sure to impress your family or friends. This recipe is ideal for a weekend brunch or lunch as it can be easily prepared beforehand (the coconut batter needs to rest for 1 hour).

Coconut turmeric pancake with prawns

 1 large green mango, shredded
 1 cup (loosely packed) coriander
 1 cup (loosely packed) mint
 2 spring onions, thinly sliced
 1 tbsp lime juice
 1 tbsp fish sauce
 24 small cooked Australian tiger prawns, peeled
 2 small red chilli, sliced
 60 ml vegetable oil
 2 tbsp chilli jam
 ¼ cup fried shallots
 ¼ cup roasted peanuts, crushed
 Lime wedges, to serve
Coconut Batter
 220 g rice flour
 2 tbsp cornflour
 2 tsp ground turmeric
 1 tsp sea salt
 400 ml coconut milk

Combine mango, coriander, mint, spring onion, lime juice, fish sauce, prawns and chilli in a bowl, toss to combine and set aside.

Coconut Batter

For coconut batter, combine rice flour and turmeric and salt in a bowl, then whisk in coconut milk and 350ml water. Set aside to rest (1 hour). Thin with a little water if necessary.

To make the Pancakes

Heat 20 ml oil in a large frying pan over high heat, pour a ladleful of batter to make pancakes about 20cm in diameter.


Cook until golden (3-4 minutes), then flip carefully with a spatula and cook until golden (1-2 minutes), then slide onto a serving plate and keep warm.


Repeat with remaining oil, batter and filling, wiping pan with absorbent paper between batches.


Spread pancakes with a little chilli jam, top with mango prawn salad, scatter with shallots and peanuts and serve.

Makes 6 pancakes.