Prawn Pancake
Dairy free, Egg free, Gluten Free, Nut free, Protein rich, Soy free
About the recipe
<p class="">A great way to introduce shellfish into your babies diet. Paired well with stir fry and rice for the older kids!</p>
This prawn pancake is a simple, speedy recipe that packs in protein, flavour and healthy fats — perfect for little ones learning to self-feed. Using prawns as the base, this pancake comes together with just a handful of ingredients and cooks in minutes. It’s a great way to introduce crustaceans (allergen) in a soft, baby-friendly form.
We’ve added Thai basil and a little lemongrass for flavour, but it also works beautifully with other herbs you might already have on hand. The mixture is gently flattened between baking paper or a zip-lock bag, then pan-fried until golden. It holds together well, slices easily into fingers, and makes a nourishing snack or meal option for all ages.
Age Suitability
Suitable from around 6–7 months+, once your baby is confidently managing finger foods and has safely introduced shellfish (or use this recipe to introduce shellfish).
This pancake is soft, easy to chew, and a great texture for early eaters.
Serving Suggestions
Serve with avocado slices, plain yoghurt or a veggie mash for a balanced meal
Offer with a small portion of rice and steamed greens for toddlers
Slice into thin fingers and pack into a lunchbox with some fresh fruit and soft cheese
Storage
Best served fresh, but can be stored in the fridge for up to 2 days in an airtight container
Reheat gently in a pan until warmed through
Not suitable for freezing as texture may change
Ingredients
1 cup uncooked prawns, peeled (fresh or defrosted from frozen)
1 tbsp finely grated carrot (squeeze out excess moisture)
¼ tsp finely chopped lemongrass
1 tsp finely chopped Thai basil
1 tbsp tapioca starch
Method
Defrost prawns if using frozen. Squash flat using the side of your knife, then finely chop and add to a small bowl.
Finely chop the Thai basil and lemongrass, then add to the bowl with the prawns.
Add the grated carrot and tapioca starch, and mix well to combine.
Place the mixture into a zip-lock bag or between two sheets of baking paper, and gently flatten until thin and even. If using a zip-lock bag, press the mixture out all the way to the edges.
Place into the fridge for 15 minutes to help it hold together during cooking.
Preheat a frying pan over medium-high heat with your choice of cooking oil or fat (we used lard).
Once hot, carefully transfer the mixture to the pan.
If using a zip-lock bag: peel off one side, place that side down into the pan, then peel off the other side. If using baking paper, remove one side, flip it into the pan, then peel off the second piece.
Cook for about 1.5 minutes per side, until golden and cooked through.
Slice into baby-led weaning–friendly finger shapes and serve warm.
Ingredient Swaps
You can use spelt flour (contains wheat/gluten) in place of tapioca — both hold well and cook evenly
Omit lemongrass if you prefer a simpler flavour — Thai basil on its own still gives a lovely aromatic lift
Swap Thai basil for parsley, dill or coriander depending on what you have on hand
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