Asian-inspired prawns with mangetout and red pepper recipe
A delicious pancake topping of prawns, mangetout and red pepper - impress your friends and family this Pancake Day with this innovative twist on savoury crepes.
See method- Serves 4
- 13 mins to prepare and 7 mins to cook
- 91 calories / serving
Ingredients
- 1 tbsp olive oil
- 1 red pepper, finely sliced
- 175g raw prawns
- 100g mangetout, sliced
- ½ bunch spring onions, sliced at an angle
- 1 large garlic clove, finely chopped
- 2cm fresh ginger, finely grated
- small bunch fresh coriander, leaves picked and chopped
- 4 sprigs fresh mint, leaves picked and chopped to garnish
For the sauce
- 1 tsp fish sauce
- 1 tbsp rice vinegar
- 1 tsp caster sugar
- juice 1 lime
- 1 tsp soy sauce
- 1 red chilli, finely chopped
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Shop ingredientsEach serving contains
- Energy
- 380kJ 91.0kcal
- Fat
- 3g
- Saturates
- 1g
- Salt
- 0.5g
- Sugars
- 5g
of the Reference intake
Carbohydrate 5.5gProtein 9.6gFibre 1.6g
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Method
- Heat the oil in a pan and cook the pepper for 3 minutes. Add in the prawns and mangetout and cook for a further 3 minutes, until the prawns are almost cooked through. Add the spring onions, garlic, ginger and most of the coriander. Cook for a further minute until prawns are cooked thoroughly.
- Mix together the sauce ingredients together until well combined. Spoon the prawn mixture on the pancakes, drizzle over the sauce and scatter with the chopped mint leaves.
- Tip: Add a handful Japanese cabbage to bulk out the filling, if you like.
- Tip: Serve this delicious topping with Perfect pancakes.
- See more Pancake Day recipes
Please note that the nutritional information shown here relates to the topping only.
