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Asian-style pancake

by wiki
6 July, 2021
in Dinner
0
Asian-style pancake
Asian-style pancake
 

Gives traditional pancakes a savoury twist with juicy prawns and crisp fresh vegetables.

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
 

0

Asian-style pancake

Serves: 6
Cooking time: 15 minutes
Level: Capable cooks
Print Recipe

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
  • 2 tablespoons sesame seeds
  • 2 tablespoons sweet chilli sauce
  • 1 tablespoon fresh lime juice
  • 1 tablespoon light soy sauce
  • 1 tablespoon rice wine vinegar

Instructions

Step 1
Place 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 2
Meanwhile, 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 3
Preheat 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 4
Heat 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 5
Transfer pancake to a chopping board and cut into wedges. Sprinkle with coriander and serve with dressing.

Author: Sarah Hobbs
Image credit: William Meppem
Publication: Australian Good Taste

Tags: prawns
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