Crisp Rice Flour Pancakes with Shrimp and Bean Sprouts

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 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

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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Frequently asked questions

How long does Crisp Rice Flour Pancakes with Shrimp and Bean Sprouts take to make?

Total time is about 40 minutes (20 min prep + 20 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Crisp Rice Flour Pancakes with Shrimp and Bean Sprouts?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Crisp Rice Flour Pancakes with Shrimp and Bean Sprouts?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Crisp Rice Flour Pancakes with Shrimp and Bean Sprouts for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Crisp Rice Flour Pancakes with Shrimp and Bean Sprouts?

Vietnamese seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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