2 cups self-raising flour
4 cups mixed vegetables, sliced
250g cooked prawns, chopped
2 tablespoons vegetarian stir-fry sauce
12 extra cooked prawns for serving, peeled and tails in tact
2 tablespoons pickled ginger slices, shredded
Sift flour into a bowl and whisk in 1¾ cups iced water. Add vegetables and prawns. Stir through eggs.
Cook mixture in four batches in a greased non-stick pan for 3-4 min each side. Drizzle with vegetarian stir-fry sauce and cut pancakes into wedges.
Serve in a stack with cooked prawns and pickled ginger. Serve with lemon wedges. Garnish with snipped chives and a drizzle of mayonnaise.