Crisp Rice Flour Pancakes with Shrimp and Bean Sprouts

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Vietnamese-style savory pancakes made with rice flour batter, filled with shrimp, mung bean sprouts, and green onions, pan-fried until crisp. This Vietnamese-inspired seafood recipe, ready in about 40 minutes, layers rice flour, turmeric powder, coconut milk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 20 min Serves 4 Vietnamese cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a mixing bowl, whisk together 1 cup rice flour, 1/2 tsp turmeric powder, 1 cup coconut milk, 1/2 cup water, and 1/2 tsp salt until a smooth batter forms with no lumps. Let rest for 15 minutes.
  2. Step 2: Heat a non-stick skillet over medium-high heat and add 1 tbsp vegetable oil to coat the surface.
  3. Step 3: Pour about 1/4 cup batter into the skillet, swirling to form a thin round pancake approximately 6 inches in diameter.
  4. Step 4: Immediately place 3 peeled shrimp and a handful of 1/4 cup mung bean sprouts evenly on the batter, sprinkle with 1 tbsp thinly sliced green onions.
  5. Step 5: Cook the pancake for 2-3 minutes until the edges become crisp and the bottom is golden brown.
  6. Step 6: Add 1 tbsp vegetable oil around the edges and carefully flip the pancake to cook the shrimp side for another 2 minutes until shrimp are opaque and cooked through.
  7. Step 7: Remove the pancake and repeat steps 3-6 with remaining batter and ingredients to make 4 pancakes total.
  8. Step 8: Serve hot with fresh herbs and nuoc cham dipping sauce.

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