Crispy Pancakes with Prawns
Crispy Pancakes with Prawns and Chilli Garlic Dipping Sauce
Crispy Pancakes
110g rice flour
35g cornflour
½ teaspoon salt
100ml coconut milk
375ml cold water
1 teaspoon turmeric
Oil for cooking
Sift the flours and salt into a bowl and whisk in the milk, water and turmeric. Chill for an hour.
Wipe a non-stick pan with oil and heat until hot. Whisk the pancake batter and swirl into the pan. Cook for 2 minutes then flip over.
Repeat with remaining batter.
2 tablespoons oil
250g raw king prawns
1 carrot, shaved into ribbons
6 scallions, chopped
6 radishes finely chopped
1 cucumber shaved into ribbons
25g grated ginger
2 tablespoons soy sauce
Fresh mint and coriander leaves
Heat the oil until hot and add the prawns.
Cook for 2 minutes or until cooked through and add the scallions, ginger, carrots and soy.
Take a pancake and fill with some of the prawn mixture, add the cucumber and radish, mint and coriander. Fold over and serve with the dipping sauce.
Chilli garlic dipping sauce
1 red chilli, finely minced
2 cloves garlic, minced finely
4 tablespoons Thai fish sauce
Juice 1 lime
50g sugar
50ml water
Mix together at least 2 hours before serving.
