
- 0:10 Prep
- 0:15 Cook
- 6 Servings
- Capable cooks
Gives traditional pancakes a savoury twist with juicy prawns and crisp fresh vegetables.
Ingredients
- 175g (1 cup) rice flour
- 8 eggs, lightly whisked
- 125ml (1/2 cup) water
- 1/4 cup finely chopped fresh garlic chives
- Salt & ground white pepper
- 1 tablespoon peanut oil
- 300g peeled green prawns
- 1 red capsicum, halved, deseeded, thinly sliced
- 1 yellow capsicum, halved, deseeded, thinly sliced
- 2 garlic cloves, crushed
- 1 tablespoon finely grated fresh ginger
- 55g (1 cup) bean sprouts
- 4 green shallots, ends trimmed, thinly sliced diagonally
- 1/3 cup coarsley chopped fresh coriander
Sweet chilli dressing
- 2 tablespoons sesame seeds
- 2 tablespoons sweet chilli sauce
- 1 tablespoon fresh lime juice
- 1 tablespoon light soy sauce
- 1 tablespoon rice wine vinegar
Method
- Step 1Place rice flour in a bowl. Whisk in egg and water until a smooth batter forms. Stir in garlic chives. Season with salt and pepper. Set aside for 10 minutes to rest.
- Step 2Meanwhile, to make the dressing, cook the sesame seeds in a small frying pan over medium heat, tossing, for 2 minutes or until toasted. Whisk together sesame seeds, sweet chilli sauce, lime juice, soy sauce and vinegar in a small bowl.
- Step 3Preheat grill on high. Heat half the oil in a 25cm-diameter (base measurement) non-stick frying pan over high heat. Add half the prawns and cook, stirring, for 2 minutes or until prawns curl and change colour. Transfer to a heatproof bowl. Repeat with the remaining prawns.
- Step 4Heat the remaining oil in the same pan. Add the capsicum, garlic and ginger and cook, stirring, for 2 minutes or until just tender. Add the prawns, bean sprouts and green shallot and cook, stirring occasionally, for 1 minute or until shallot softens slightly. Pour in pancake batter and cook for 2-3 minutes or until pancake is golden brown underneath. Cook under grill for a further 2-3 minutes or until golden brown and cooked through.
- Step 5Transfer pancake to a chopping board and cut into wedges. Sprinkle with coriander and serve with dressing.
Nutrition
1425 kj
Energy
13g
Fat Total
3g
Saturated Fat
24g
Protein
615.86mg
Sodium
6g
Carbs (sugar)
30g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Sarah Hobbs
- Image credit: William Meppem
- Publication: Australian Good Taste
0