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Stir-fried prawns with spring onion pancakes
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Delightful golden prawns paired with savory spring onion pancakes for an unforgettable meal by Curtis Stone.
Ingredients:
  • 187.50 gm ice water
  • 82.50 ml plain flour
  • 42.90 gm rice flour
  • 1 large egg, beaten to blend
  • 2 tsp sesame oil, divided
  • 3 spring onions (about 85g total; green parts thinly sliced, white parts finely chopped), divided
  • 57.50 gm canola oil, divided
  • 400g banana prawns, peeled, deveined
  • 20.00 ml finely chopped garlic
  • 1 long red chilli, finely chopped
  • 42.00 gm soy sauce
  • 28.60 gm honey
  • 1 tsp white vinegar
  • 200g brussels sprouts, bottoms trimmed, leaves separated
Instructions:
  • Combine water, plain flour, rice flour, egg, 1 teaspoon sesame oil, and 1 teaspoon sea salt flakes in a medium bowl. Mix in the green parts of the spring onions.
  • Preheat a medium heavy frying pan over medium-high heat and add 1 tablespoon of canola oil. Pour half the batter into a 20cm round, spreading it evenly with a silicone spatula if necessary. Cook the pancake for about 3 minutes until golden and crisp. Flip with a wide spatula and cook the other side for another 3 minutes. Transfer to a chopping board and repeat the process with the remaining batter and oil for the second pancake.
  • Heat a large frying pan over high heat, add the remaining 1 tablespoon of canola oil. Once smoking, stir in the prawns, garlic, chili, and white parts of the spring onions. Cook for about 2 minutes until prawns turn bright pink. Add soy sauce, honey, vinegar, remaining 1 teaspoon of sesame oil, and Brussels sprouts. Stir-fry for approximately 1 1/2 minutes until sprouts are crisp-tender and the sauce coats the prawns and sprouts evenly.
  • Cut each pancake into quarters. Arrange the pancake wedges on 4 plates and spoon the stir-fry on top.

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