Crispy pancakes with prawns and pork belly

Crispy rice pancakes burst with savoury pork belly, juicy prawns, and a tangle of crunchy vegetables. Each bite marries freshness and warmth, capped with a zesty, chilli-lime salad for a dish that’s seriously moreish.

With plenty of fresh vegetables and lean prawns balanced by pork belly and aromatic herbs, this dish offers freshness and variety with moderate fat content. The gluten-free, dairy-free, and egg-free nature makes it friendly for many diets. (Estimated Nutri-Score B)

Ingredients

For the crispy pancakes

• • 200g rice flour
  • 2 tbsp cornflour
  • Pinch caster sugar
  • 1½ tsp turmeric
  • 240ml full fat coconut milk
  • ½ tsp salt
  • Groundnut oil, for frying

For the prawns and pork belly

• • 2 tbsp vegetable oil
  • 500g pork belly piece
  • 300g raw prawns, peeled
  • 1 carrot, peeled and cut into thin strips
  • 1 red pepper, sliced into thin strips
  • ½ cucumber, sliced into thin strips
  • 4 spring onions, sliced into thin strips
  • 150g bean sprouts
  • 20g mint leaves
  • 20g Thai basil leaves
  • 20g coriander leaves
  • 2 Little Gem lettuces, leaves separated

For the cucumber & chilli salad and dressing

• 3 limes, juice only
• 40ml fish sauce
• 1–2 tbsp palm sugar
• 6 garlic cloves, finely chopped
• 3 Thai red chillies, chopped
• 1 cucumber, peeled into ribbons
• 1 red chilli, finely chopped

Method

Prepare the Pancake Batter

1. 1. Mix rice flour, cornflour, caster sugar, turmeric, and salt in a large bowl. Whisk in the coconut milk and 240ml water to create a smooth batter. Chill in the fridge for 1 hour.

Cook the Pork Belly

1. 1. Bring a saucepan of salted water to a gentle simmer. Lower in the pork belly and cook for 40–50 minutes. Once cooked, plunge into iced water, drain, then slice thinly.

Make the Pancakes

1. 1. Heat a little groundnut oil in a non-stick frying pan over a medium heat. Add a handful of sliced pork and prawns to the pan and fry for 2–3 minutes until the prawns start turning pink.
   2. Spoon just enough batter over the pork and prawns to form a thin pancake. Let it sizzle gently, then flip after 2 minutes and cook the other side until golden and crisp.
   3. Slide out, fold in half, and keep warm. Repeat with the remaining meat and batter, adding a dash more oil each time.

Prepare the Salad & Dressing

1. 1. Combine lime juice, fish sauce, palm sugar, garlic, and Thai chillies in a pestle and mortar. Pound into a fragrant dressing.
   2. Toss cucumber ribbons and chopped red chilli with the lime dressing in a large bowl.

Get Ready to Serve

1. Arrange lettuce leaves on a large platter. Top with the carrot, red pepper, sliced cucumber, spring onions, and bean sprouts. Keep the mint, Thai basil, and coriander handy for a fresh herb finish.
2. Serve pancakes, cooked pork and prawns, and herb salad, alongside the cucumber salad. Let everyone fill their own crispy pancakes at the table with their favourite mix.

Additional Tips

• Keep the pancakes in a warm oven (low) between batches to maintain crispness.
• Swap herbs to taste; Thai basil and mint bring classic fragrance.

Suggested Wine Pairing

• Majestic: The Ned Sauvignon Blanc, Marlborough – This zesty white bursts with citrus and tropical fruit, perfectly balancing the richness of crispy pancakes and pork belly while enhancing the freshness of prawns.
• Tesco: Finest Picpoul de Pinet – Crisp, with hints of green apple and lime, Picpoul complements the herbs and chilli-lime dressing, while cutting through the richness of pork belly and prawns.
• Sainsbury’s: Taste the Difference Côtes du Rhône Rosé – A dry, berry-forward rosé that stands up to bold flavours, cools the chilli’s heat, and matches beautifully with pork and prawns in these pancakes.

Try one of these wines with your crispy pancakes for a mouth-watering pairing every time!

What can you serve with this

1. Steamed Jasmine Rice – Soaks up the spicy dressing and complements the crispy textures beautifully.
2. Pickled Vegetables – Add extra crunch and a tart bite to balance the rich pork belly.
3. Fresh Mango Salad – The sweet and juicy mango lifts all the bright flavours in the pancakes and salad.
4. Spicy Sriracha Sauce – For those who want an extra kick.

FAQs for Crispy pancakes with prawns and pork belly

• Are these pancakes gluten-free? Yes, using rice flour and cornflour makes them naturally gluten-free.
• Can I use other meats instead of pork belly? Absolutely – try chicken thigh, roast duck, or tofu for a lighter option.
• Can I use pre-cooked prawns? You can, but raw prawns will have the juiciest texture and best flavour when freshly cooked in the pancake.
• How do I keep the pancakes crispy? Serve immediately or keep warm in a low oven on a cooling rack while finishing the batch.
• Are crispy pancakes with prawns and pork belly suitable for dairy allergies? Yes, this recipe contains no dairy.
• How spicy is the dish? The dipping sauce packs heat from fresh chillies, but you can control this to taste.
• Can I make the pancake batter ahead? Yes, the batter can chill for several hours or overnight for convenience.
• What other herbs work well? Try Vietnamese coriander or Thai mint for a twist, and plenty of fresh regular coriander.
• Can I skip the fish sauce? If avoiding fish, use soy sauce and lime juice for a similar salty-tangy effect.

Nutri-score Health Check

This recipe scores a Nutri-Score of B, reflecting its mix of lean protein (prawns), fresh vegetables, and moderate fat from coconut milk and pork belly. The fresh herbs and lack of gluten, dairy, or eggs contribute positively, while the crisped pancakes and pork keep it in the moderate range.

Positive Factors

• Lots of fresh vegetables and herbs
• Prawns are low in fat and high in protein
• Gluten-free, dairy-free, and egg-free

Negative Factors

• Pork belly adds saturated fat
• Some added sugar and oil

Nutri-Score rating is automatically calculated using the ingredients from the recipe and is intended as a helpful guide – always consider your own dietary needs.