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Prawn & vegetable pancake
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Ingredients:
  • 265g (1 1/2 cups) rice flour
  • 2.40 gm salt
  • Freshly ground black pepper
  • 185ml (3/4 cup) warm water
  • 2 eggs, lightly whisked
  • 1 small bunch chives, washed, dried, cut into 4cm lengths
  • 40.00 ml corn oil
  • 500g green medium prawns, peeled, deveined, halved lengthways
  • 1 small red capsicum, deseeded, cut into thin strips
  • 10 green shallots, trimmed, cut into 4cm lengths
  • 4 garlic cloves, finely chopped
  • 6.00 gm sesame seeds
  • 60ml (1/4 cup) soy sauce
  • 2 tsp sesame oil
  • 1/4 tsp dried chilli flakes
  • Pinch of caster sugar
Instructions:
  • Toast sesame seeds in a non-stick pan until lightly golden, about 2-3 minutes. Transfer to a bowl and mix with soy sauce, sesame oil, chili, and sugar until well combined.
  • In a medium bowl, combine flour and salt, then season with pepper. In a separate bowl, whisk together water and eggs. Pour the egg mixture into the flour mixture and whisk until smooth. Stir in the chives.
  • In a spacious non-stick pan with a 30cm base, warm the corn oil over medium heat. Add prawns, capsicum, green shallots, and garlic. Stir frequently and cook for 2 minutes, or until prawns start to turn color.
  • Lower the heat and pour the batter evenly over the prawns and vegetables. Let it cook uncovered for 10 minutes or until the pancake sets around the edges.
  • Preheat the grill to medium-high. Then, place the pan under the preheated grill and cook for 5-7 minutes until the top is set and light golden brown.
  • Slice the pancake into wedges, arrange on plates, drizzle with sauce, and serve promptly.

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