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Asian-style pancake
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Elevate classic pancakes with savory prawns and crisp veggies.
Ingredients:
  • 175g (1 cup) rice flour
  • 8 eggs, lightly whisked
  • 125ml (1/2 cup) water
  • 62.50 ml finely chopped fresh garlic chives
  • Salt & ground white pepper
  • 18.20 gm peanut oil
  • 300g peeled green prawns
  • 1 red capsicum, halved, deseeded, thinly sliced
  • 1 yellow capsicum, halved, deseeded, thinly sliced
  • 2 garlic cloves, crushed
  • 20.00 ml finely grated fresh ginger
  • 55g (1 cup) bean sprouts
  • 4 green shallots, ends trimmed, thinly sliced diagonally
  • 82.50 ml coarsley chopped fresh coriander
  • 24.00 gm sesame seeds
  • 44.00 gm sweet chilli sauce
  • 21.00 gm fresh lime juice
  • 21.00 gm light soy sauce
  • 20.00 ml rice wine vinegar
Instructions:
  • In a bowl, combine rice flour with egg and water until smooth. Mix in garlic chives and season with salt and pepper. Let it rest for 10 minutes.
  • Toast sesame seeds in a small frying pan over medium heat for 2 minutes until fragrant. Combine toasted sesame seeds with sweet chilli sauce, lime juice, soy sauce, and vinegar in a small bowl and whisk together to make the dressing.
  • Preheat the grill on high. Heat half of the oil in a large non-stick frying pan over high heat. Cook half of the prawns for 2 minutes until they curl and change color. Transfer to a bowl. Repeat with the remaining prawns.
  • In the same pan, heat the remaining oil. Cook capsicum, garlic, and ginger for 2 minutes until tender. Add prawns, bean sprouts, and green shallot; cook for 1 minute until shallot softens. Pour pancake batter and cook for 2-3 minutes until golden brown underneath. Place under the grill for another 2-3 minutes until golden brown and cooked through.
  • Place the pancake on a cutting board, slice into wedges, and sprinkle with fresh coriander. Serve with your favorite dressing.

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