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
Let’s Search
What’s on your mind?
Chia Gel
Chia seeds are one of those small-but-mighty foods that we come back to again and again, especially when supporting little tummies through the transition to solids. They’re incredibly nutrient dense, meaning even a small amount delivers a beautiful boost of fibre, healthy fats, protein, calcium and magnesium. One of the biggest reasons we love chia … Continued
Baked Pumpkin Risotto
I love risotto… but I do not love standing at the stove stirring for 40 minutes while someone’s asking for a snack or hanging off my leg. This baked version is my little kitchen hack. You get that creamy, cosy risotto texture without the constant stirring. The pumpkin softens and melts into the rice, making … Continued
Butter Chicken
This is one of those meals I make when I want everyone at the table to eat the same thing… and actually enjoy it. It feels like a proper comfort dinner, but it’s still gentle enough for babies. The pumpkin softens into the sauce and makes it naturally sweet and creamy, which means you get … Continued
Chicken & Mushroom Meatballs
If you’re looking for a soft, iron-rich finger food that actually holds together in little hands, these Chicken and Mushroom Meatballs are such a winner. They’re juicy, gently flavoured and packed with extra nourishment from finely chopped mushrooms, making them ideal for baby-led weaning. Using chicken thighs keeps them tender and higher in key nutrients … Continued
Chicken & Pasta Soup
This is chicken noodle soup’s heartier, toddler-friendly cousin. The pasta cooks right in the broth and soaks up all that goodness, which means it turns thick, cosy and easy to scoop. No slippery noodles sliding everywhere. No watery broth left behind. Just a nourishing, comforting bowl that little ones can actually manage. It’s packed with … Continued
Passionfruit Coconut Slice
This passionfruit coconut slice is one of those recipes that feels a little bit special but is still incredibly simple to make. It is light, fresh and naturally sweet, with that perfect balance of tangy passionfruit and mellow coconut that works beautifully for both kids and adults. It is a toddler-approved favourite in our house … Continued
Spaghetti Bolognese With a Twist
Recipe from Toddler to Table This spaghetti bolognese is a classic comfort meal with a clever nutrient-dense twist. It’s the kind of dinner that feels familiar and cosy, but works a little harder behind the scenes to support growing bodies. By adding grated liver and heaps of vegetables into the sauce, you’re boosting iron, zinc, … Continued
Pumped Up Porridge
A warm, nourishing start to the day – packed with healthy fats, fibre, and blood sugar-balancing goodness for little (and big) tummies. This porridge is a go-to in our house when I want something comforting, filling and full of goodness. Oats are a great source of fibre and antioxidants, but on their own they’re primarily … Continued