How to make Prawn Pancake

This recipe is from FoodFood TV channel & has featured on Hi Tea.

Main Ingredients : Prawns, Oats (ओट्स )

Cuisine : Fusion

Course : Snacks and Starters

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Prawn Pancake Recipe Card

Prawn Pancake

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Prawn Pancake Recipe

  • Prawns shelled and deveined 18-20

  • Oats 1 packet (

  • refined flour 2 tablespoons

  • Salt to taste

  • dark soya sauce 1 teaspoon

  • black pepper powder ½ teaspoon

  • spring onion bulb roughly chopped 1

  • egg whites 2

  • whole egg 1

  • oil shallow-frying 1 teaspoon

  • spring onion greens sliced + for garnishing 1 stalk

  • A few fresh coriander sprigs for garnishing


Step 1

Combine prawns, salt, soya sauce, black pepper powder and chopped spring onion bulb in a bowl. Mix well and set aside to marinate for 10-15 minutes.

Step 2

Take egg whites in a bowl. Add salt and beat with an electric beater till fluffy. Add whole egg and beat once again.

Step 3

Add Saffola Masala and Coriander Oats and refined flour and fold lightly till well mixed.

Step 4

Heat 1 tsp oil in a non-stick pan. Add marinated prawns and cook till prawns are done.

Step 5

Heat oil in another non-stick pan. Pour ladleful of oats mixture in it, spread into a medium size pancake and shallow-fry for 2 minutes.

Step 6

Add sliced spring onion greens to prawns and mix well. Remove from heat.

Step 7

Add little cooked prawn mixture on the pancake and cook, flipping once a while, till evenly done from both the sides. Similarly make the remaining 7 pancakes.

Step 8

Place pancakes on a serving plate. Garnish with sliced spring onion greens and coriander sprigs and serve hot with sweet chilli sauce.