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Categories:
all-purpose cornstarch hot milk turmeric curry powder Curry baking powder salt potatoes peeled shrimps Coriander vegetable oil Boston lettuce mint basil
Viewed: 58 - Published at: 2 years agoIngredients
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 cup hot milk
- 1/2 tsp. turmeric
- 1 tsp. curry powder
- curry paste
- 1 tsp. baking powder
- Salt and freshly ground pepper
- 2 unpeeled Yukon Gold potatoes, shredded
- 12 oz. peeled shrimps, coarsely chopped
- 2 tbsp. chopped coriander
- 1/4 cup vegetable oil
- 1 head Boston lettuce
- 1 sprig mint, coriander
- basil
Method
- Combine flour and cornstarch.
- Stir in hot milk.
- Consistency should be like crepe batter.
- Cool.
- Stir in turmeric, curry powder, baking powder, salt, pepper, potatoes, shrimps and coriander.
- Heat about 1/2-inch oil in skillet on medium-high heat until a cube of bread turns golden in 30 seconds.
- Scoop a heaping teaspoon of mixture into oil and flatten.
- Fry until golden, about 1 minute.
- Turn over and fry second side.
- Shrimp should be pink and potato cooked.
- Place lettuce and herbs on platter.
- Add pancakes on top.
- Roll each pancake with some herbs in a lettuce leaf and dip in spicy lime sauce.
- Makes about 12 cakes.
- SPICY LIME SAUCE Combine 1 teaspoon chopped garlic with 1 teaspoon Chinese chili sauce, 1 tablespoon fish sauce, 1/4 cup water, 3 tablespoons lime juice, 1 tablespoon brown sugar, 2 tablespoons grated carrot, 2 tablespoons chopped fresh mint.
- Makes about 1/2 cup.
- recipes By LUCY WAVERMAN
