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Prawn and leek pancakes recipe

Prawn and leek pancakes recipe

13 ratings

A healthy take on a Chinese takeaway classic, this fakeaway is quick and easy to make. Throw in the crunchy salad and a fragrant soy dipping sauce for a real taste sensation! See method

  • Serves 4
  • 15 mins to prepare and 10 mins to cook
  • 395 calories / serving
  • Healthy
  • Dairy-free


  • 250g plain flour
  • 2 medium eggs, beaten
  • 200g frozen leeks, defrosted and drained
  • 200g frozen prawns, defrosted and drained
  • 2 tbsp vegetable oil, for frying

For the salad and dipping sauce

  • 1 carrot, peeled
  • 1 cucumber
  • 4 tbsp distilled vinegar
  • 2 tsp sugar
  • 1.5cm piece ginger (about 10g), peeled and finely chopped
  • 3 tbsp reduced-salt soy sauce
  • 1 red chilli, finely chopped
If you don't have any leeks, try using spring or white onions instead

Each serving contains

  • Energy

  • Fat

    12g 17%
  • Saturates

    2g 10%
  • Sugars

    8g 9%
  • Salt

    1.7g 29%

of the reference intake
Carbohydrate 56.3g Protein 19.2g Fibre 4.3g


  1. To make the salad, peel the carrot and cucumber into thin ribbons with a vegetable peeler, discarding the cucumber’s seedy core. Put in a bowl and toss with 3 tbsp vinegar, 1 tsp sugar and a pinch of salt; set aside.
  2. Whisk the flour, eggs and 250ml cold water with a pinch of salt to make a smooth batter. Fold in the leeks and prawns.
  3. Heat a little oil in a nonstick frying pan over a medium heat. When hot, ladle ¼ of batter to the pan. Tilt to spread into a 20cm wide, 5mm thick pancake. Cook for 2-3 mins until the base is golden and there’s only a little bit of runny batter left in the centre. Flip (use 2 spatulas to help) and cook for 1-2 mins until golden and firm. Transfer to a plate and cover with foil to keep warm. Repeat to make 4 pancakes.
  4. Meanwhile, mix 1 tbsp vinegar and 1 tsp sugar with the ginger, soy and chilli in a small bowl. Drain the vinegar from the salad, then serve with the pancakes.

See more Savoury pancake recipes

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