Vietnamese Prawn Pancakes Recipe

1. Peel 1/2 carrot and slice them into fine strips

2. Slice 1/2 capsicum and red bell pepper into fine strips

3. Finely chop 3 spring onions

4. For the dipping sauce: Finely chop 3 red chillies, add 1/4 cup tomato sauce and add 1/2 lemon juice. Mix well

5. For butter garlic prawns: Heat 2 tbsp of butter6. Once the butter melts add 15g/1 tbsp minced garlic

7. Now add 100g prawns

8. Season with salt according to taste and a drizzle of black pepper

9. Once the prawns are ready, transfer them to container

10. To hydrate the rice pancakes: One-by-one immerse the rice pancakes in a bowl of water for 30 seconds

11. Once the rice pancakes soften, keep them aside on tissue towels

12. On the rice pancake, lay the butter garlic prawns13. Add the sliced onions, capsicum, red bell pepper and carrot

14. Add a drop of the dipping sauce already prepared

15. Repeat the process, however, this time lay the vegetables down first