Vietnamese-Style Crispy Pancake with shrimp and bean sprouts

Vietnamese-Style Crispy Pancake with Shrimp and Bean Sprouts

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 pancakes 1x



  • 1 1/3 cups rice flour (we used “00” flour)
  • 1/2 cup coconut milk
  • 1 green onion chopped fine
  • 1 tsp turmeric
  • Pinch of chili flakes
  • Pinch of sea salt, cracked black pepper
  • 1/2 tsp onion powder.
  • 1 tbsp of sesame oil
  • 1 tbsp of peanut oil


  • 1 cup small shrimp pre-cooked
  • 1/2 white onion sliced
  • 1 tsp sesame oil
  • 1/2 tsp mayo
  • 1 tsp peanut oil
  • Pinch of salt, and ground white pepper
  • Pat of butter
  • 1 cup fresh bean sprout
  • 1 green onion chopped


  • 1 Tbsp fresh chopped basil
  • 1 Tbsp fresh chopped mint



  1. In a bowl sift flour, turmeric, salt, pepper, onion powder.
  2. Mix in coconut milk and whisk until smooth. Set aside for 15 minutes.


  1. In a wok heat up sesame and peanut oil.
  2. Toss in onion and sautee till soft and translucent.
  3. Toss in shrimp and mayo and saute for another 2 minutes or so.
  4. Season white pepper, salt and butter.
  5. Take off heat and set aside.


  1. Heat up sesame oil and peanut oil in a saute pan.
  2. Pour 2 tbsp of batter into center of pan and use spoon to shape it into a circle, spreading the batter from center to outside round.
  3. Let it cook for 1-2 minutes then flip and cook for an additional minute.
  4. Place some shrimp and onion mixture onto one side of the pancake.
  5. Sprinkle some bean sprout and green onion on top of shrimp.
  6. Then fold pancake in half and take out of pan and onto a serving plate.


  1. Sprinkle pancakes with fresh chopped basil and mint.
  2. Repeat this process until batter is finished.
  3. Ready to serve.
  4. Enjoy!


Traditionally they put coriander leaves, and also fresh chilies in the batter mix.
We used “00” flour but traditionally they use rice flour.

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