Recipe

Mix together prawns, spring onions, coriander, eggs, flour and enjoy this pancake.

Serves: 4 people |   Prep time: 15 minutes   |   Cooking time: 20 minutes

British   |   Main

  

Ingredients

• 1 bunch Spring Onions
• 150g pack Cold Water
• Cooked and Peeled Prawns
• 6g Fresh Coriander
• Plum Asian Sauce
• Sunflower Oil 240g
• Plain Flour 375ml
• Cold Water
• 2 Medium Eggs
• 1 tsp Salt
• ½ tsp Garlic Granules
• ½ tsp Chilli Powder
• ½ tsp Ground Black Pepper

  

Method

1. Drain the prawns well and pat dry with some kitchen paper.
2. Trim the spring onions and wipe – then slice into thin strips.
3. Chop the coriander then mix together with the spring onions and prawns.
4. To make the batter whisk the eggs and water together.
5. Put the flour, garlic, chilli powder, salt and black pepper into a bowl and add the egg water and mix to a soft dough – don’t worry if there are some lumps.
6. Heat some oil in a non-stick frying pan, ladle in a quarter of the pancake mixture, sprinkle over a quarter of the prawn mixture and gently push into the batter.
7. Cook for a few minutes until the bottom of the pancake is golden, then flip and cook the other side. Keep warm while you make the rest.
8. Serve cut into quarters and serve alongside Plum Asian sauce to dip.