Oriental prawn pancakes

Yield: 4 servings

Measure Ingredient
175 grams Plain flour; sifted (6oz)
1 medium Size egg; beaten
350 millilitres Milk; (12fl oz)
1 tablespoon Olive or vegetable oil
2 tablespoons Olive or vegetable oil
1 \N Clove garlic; crushed
1 \N Green chilli; finely choppped
2 \N Cm; (1 inch) piece root
\N \N ; ginger, peeled and
\N \N ; grated
200 grams Canned chopped tomatoes
2 tablespoons Coriander; roughly chopped
200 grams Raw tiger prawns; fresh or frozen,
\N \N ; defrosted (7oz)



To prepare the pancakes, place the flour into a mixing bowl, gradually add the beaten egg and milk. Beat the batter until smooth. Allow the batter to stand for 30 minutes.

To prepare the chilli tomato sauce, heat 1 tablespoon of oil in a frying pan over a moderate heat, add the garlic, chilli and ginger and fry for 1 minute before adding the chopped tomatoes, roughly chopped coriander. Add seasoning to taste. Reduce the heat and simmer for a further 5 minutes whilst making the pancakes.

Heat 1 teaspoon of oil in a frying pan and pour in sufficient batter to cover the base of the pan. The batter should run easily over the base of the pan in order to achieve a thin light pancake. Cook the pancake for about 1 minute on each side.

Wipe the frying pan with a piece of absorbent kitchen paper before making the next pancake. Re-oil the frying pan and continue making pancakes until all the batter has been used.

Keep the pancakes warm by stacking them on top of each other and covering with kitchen foil.

Wipe the frying pan, place the remaining oil in the frying pan and place it over a moderate heat. When the oil is hot add the prawns and fry for 1 minute on each side. Re-heat the sauce.

Serve the prawns on a ruched pancake with a little of the sauce spooned over the top.

Notes Serve with steamed vegetables eg pak choi, sugar snaps or choy sum.

Converted by MC_Buster.

NOTES : A fusion of European and Oriental styles suitable for a light supper or first course dinner party dish.

Converted by MM_Buster v2.0l.

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