Curried Prawn Pancakes

9 Ingredients

Number of servings

125grams plain flour
1 pinch salt
1 egg
1 1/4 cup milk
1tablespoons olive oil
1-2tablespoons hot curry paste
1 lemon, halved
1 handful small prawns
1 small handful fresh coriander

Nutrition per serving

27% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Put the flour in a mixing bowl with a pinch of salt, stir, and make a well in the centre. Crack the egg into the well and add a tiny amount of the milk. Using a wooden spoon, stir the egg and milk, letting the flour gradually tumble in. Add the rest of the milk, little by little, stirring continuously until all the flour has been incorporated and the mixture is lump-free. Put it in the refrigerator to rest for 30 minutes, if you have time.

Step 2 of 4

Heat 1 tablespoon of the oil in a frying pan, add the prawns, and cook over a high heat for 2-4 minutes, or until pink. Stir in the curry paste, add a little hot water, and simmer for 10 minutes, or until thickened. Stir through the coriander, and add a squeeze of lemon juice and a pinch of salt.

Step 3 of 4

In a small flat frying pan or pancake pan, heat a drizzle of oil over a high heat, swirling it around the pan, then tipping it out again. Stir the batter mix, then spoon in 2 tablespoons of it, swirling it around the pan so it reaches the edges. Cook for a couple of minutes, then pull up the edges with a palette knife. Turn the pancake over and cook the other side for 1 minute. Slide it out onto a plate.

Step 4 of 4

Spoon the filling onto the pancakes, and either roll or fold into four. Serve with a squeeze of lemon.