Asian-inspired prawns with mangetout and red pepper recipe

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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
  • Healthy

Ingredients

  • 1 tbsp olive oil
  • 1 red pepper, finely sliced
  • 175g (6oz) raw prawns
  • 100g (3oz) mangetout, sliced
  • 1/2 bunch spring onions, sliced at an angle
  • 1 large garlic clove, finely chopped
  • 2cm (1in) 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

Each serving contains

  • Energy

    380kj
    91kcal
    5%
  • Fat

    3g 5%
  • Saturates

    1g 3%
  • Sugars

    5g 5%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 5.5g Protein 9.6g Fibre 1.6g

Method

  1. 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.
  2. 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.

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.

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