I know it sounds a little random, but trust me – these Prawn Pancakes are the real deal. Juicy prawns, crunchy cabbage, and a drizzle of BBQ sauce and Kewpie mayo all wrapped up in a soft pancake. It’s the kind of combo that makes everyone go back for seconds – adults and kids alike.
Tips & Variations
Time Saving Notes
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Cook two pans of pancakes at once to halve the cooking time.
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Shred cabbage ahead of time.
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Buy prawns already peeled and deveined.
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Pancake batter can be made up to 24 hours in advance.
Budget Notes
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Swap prawns for chicken or white fish fillets to make it more affordable.
Protein Changes
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Try sliced mushrooms, tofu, pork, beef, chicken, or white fish instead of prawns.
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It’s a flexible recipe – use whatever you’ve got on hand.
Notes
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For adults, mix chopped herbs or spring onion into the pancake batter before cooking.
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Make spring onions curly by soaking sliced pieces in iced water for 10 minutes.
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If pancakes feel like too much effort, swap them out for soft tacos – still delicious!
Why You’ll Love These Prawn Pancakes
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Fun, interactive dinner idea.
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Fresh, crunchy, and flavour-packed.
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Easy to customise with different proteins.
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Ready in just 30 minutes.
Easy 30 Minute Prawn Pancakes
Crispy on the edge and packed with juicy prawns, these 30-minute pancakes are the ultimate mid-week winner. Quick to prep and even quicker to disappear, they’re a fun, fresh way to get a delicious dinner on the table without the fuss.
Ingredients
For the pancakes
- 1 cup white flour
- pinch of salt
- 2 eggs
- 1½ cups milk
- 1/2 tbsp butter
For the prawns
- 400 grams prawns - heads and tails removed
- 1-2 tbsp butter
- 4 cloves of garlic - crushed
- salt
To serve
- ¼ cabbage - shredded or thinly sliced
- 1 spring onion - thinly sliced
- BBQ sauce
- Kewpie mayo
Instructions
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To make the pancake batter, sift the flour and a pinch of salt in to a medium sized bowl. Beat the eggs and add to the flour, whisk in the milk ½ a cup at a time until smooth.
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To cook the pancakes, place a non stick pan over a medium heat, add a little butter, add around 1/3 cup of pancake batter, swirl around so it is spread thinly. When the edges come free, flip and cook on the other side (around 2 minutes). Continue until all batter is cooked. To keep warm, I place them on a plate into a warm oven.
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While the pancakes are cooking, prepare your prawns by placing a pan over a medium – high heat, adding 1 tablespoon of butter and the garlic. Once the pan is hot, add the prawns and cook until cooked through on both sides. Cook for around 2-3 minutes. Add another tablespoon of butter half way through cooking if you like them extra buttery!
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To assemble, take a pancake, add some cabbage, some prawns, a drizzle of kewpie mayo, a drizzle of BBQ Sauce and garnish with spring onions.
Recipe Notes
TIME SAVING NOTES
I like to get two pans on for the pancakes so that I can cook the pancakes nice and speedily.
Shred the cabbage in advance.
Purchase prawns that already have their tails and heads removed.
You can make the pancake batter up to 24 hours in advance.
BUDGET NOTES
Instead of prawns you can use white fish or chicken.
PROTEIN CHANGES
The options are endless, you can use sliced mushrooms, strips of pork or beef, or chicken or white fish fillets. Tofu would also work well.
NOTES
When I am cooking this just for adults I love adding chopped herbs or sliced spring onion to the pancake batter before cooking. To make the spring onions curly for garnish, slice and place in a bowl of iced water for 10 minutes. Drain before serving.
If the pancakes are step too far for your family, use tacos instead
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