Start by combining the ingredients for the pancake batter in a bowl. Whisk together until you have a smooth batter. Set aside and let it rest for 30 minutes while you prepare the rest of the ingredients.
Combine the ingredients for the dip sauce in a small bowl.
Cut and slice all the vegeables and place in bowls.
Preheat a small nonstick pan over medium heat with some olive oil.
Preheat another pan over medium heat with some olive oil.
Pour about 1/2 dl of batter into the small pan and distribute the batter evenly, making sure you have a very thin (about 2 mm) pancake. Fry for 1-2 minutes on each side, until golden brown. Repeat with the remaining batter.
Fry the prawns in 2-3 batches in the large pan. Fry for 2-3 minutes on each side, until golden brown. Don't fry for too long so they don't get dry and over fried.
Serve pancakes with topping, prawns and dip sauce.