Coconut Prawn Pancakes with Spicy Salsa


  • 500g large green prawns shelled and finely chopped
  • 150g cooked crab meat
  • 1/3 cup self-raising flour
  • 1/3 cup coconut milk
  • 2 tbsp. milk
  • 1 egg yolk
  • 2 tsp. fish sauce
  • 1 ½ tsp. green curry paste
  • ¼ cup peanut oil
  • 1 medium mango, chopped finely
  • 3 large egg tomatoes, seeded and chopped finely
  • 1 green onion, finely chopped
  • 1 tbsp. sweet chilli sauce
  • 2 tsp. balsamic vinegar
  • 2 tsp. lime juice
  • 2 tbsp. chopped fresh coriander leaves


Squeeze excess moisture from the crab.

Place flour in a medium bowl, gradually stir in combined milk, egg yolk, sauce and paste; beat until smooth,

Stir in crab and prawns.

Heat oil in a large frying pan, drop rounded tablespoons of prawn mixture into pan; spread to 7cm rounds.

Cook until bubble appears, turn pancakes, cook until browned on other side and cooked through.

Cover pancakes to keep warm.

Just before serving, top pancakes with spicy salsa.

To Make Spicy Salsa

Combine ingredients in a medium bowl.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Skip to Recipe