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Categories:Viewed: 42 - Published at: 6 years ago
Ingredients
- 175 gm Plain flour, sifted (6oz)
- 1 med Size egg, beaten
- 350 ml Lowfat milk, (12fl ounce)
- 1 Tbsp. Olive or possibly vegetable oil
- 2 Tbsp. Olive or possibly vegetable oil
- 1 x Clove garlic, crushed
- 1 x Green chilli, finely choppped
- 2 x Cm, (1 inch) piece root ginger, peeled and grated
- 200 gm Canned minced tomatoes
- 2 Tbsp. Coriander, roughly minced
- 200 gm Raw tiger prawns, fresh or possibly frzn, defrosted (7oz)
Method
- To prepare the pancakes, place the flour into a mixing bowl, gradually add in the beaten egg and lowfat milk.
- Beat the batter till smooth.
- Allow the batter to stand for 30 min.
- To prepare the chilli tomato sauce, heat 1 Tbsp.
- of oil in a frying pan over a moderate heat, add in the garlic, chilli and ginger and fry for 1 minute before adding the minced tomatoes, roughly minced coriander.
- Add in seasoning to taste.
- Reduce the heat and simmer for a further 5 min whilst making the pancakes.
- Heat 1 tsp.
- of oil in a frying pan and pour in sufficient batter to cover the base of the pan.
- The batter should run easily over the base of the pan in order to achieve a thin light pancake.
- Cook the pancake for about 1 minute on each side.
- Wipe the frying pan with a piece of absorbent kitchen paper before making the next pancake.
- Re-oil the frying pan and continue making pancakes till all the batter has been used.
- Keep the pancakes hot by stacking them on top of each other and covering with kitchen foil.
- Wipe the frying pan, place the remaining oil in the frying pan and place it over a moderate heat.
- When the oil is warm add in the prawns and fry for 1 minute on each side.
- Re-heat the sauce.
- Serve the prawns on a ruched pancake with a little of the sauce spooned over the top.
- Notes Serve with steamed vegetables eg pak choi, sugar snaps or possibly choy sum.
- NOTES : A fusion of European and Oriental styles suitable for a light supper or possibly first course dinner party dish.
