Prawn Curry & Rice Crepes - rice flour

Method

• For the prawn curry: Heat 2 tbsp of oil in a wok, once heated add in the finely chopped garlic and the curry leaves, making sure that your garlic does not burn or get browned. Now add the coarsely grated onion with a teaspoon of sugar and let the onion cook till the raw smell goes away. Then add a teaspoon of chilli flakes and tip in the grated tomatoes, add turmeric, salt and let the mixture cook till it leaves oil Now add the shelled prawns and at medium heat let the prawns half cook, once the prawns are half cooked add a cup full of water and a teaspoon of tomato sauce. Adjust the salt and let the gravy and prawns cook through Garnish with curry leaves and serve with homemade rice crepes
• For the Rice Crepes Take a big bowl and mix together plain flour, rice flour, water and egg whites with the help of a wire whisk. Make sure you whisk until the batter is smooth Strain the batter through a fine sieve, making sure to remove all lumps. The batter should be able to sieve through smoothly. This is a very important step so there're no lumps to clog up the spout of the squeeze bottle Pour the sieved batter into a squeeze bottle with a funnel. Heat 1/2 teaspoon of cooking oil on low heat in a non-stick pan. Use a paper towel to wipe off excess oil so that the crepe will not get burnt or browned by excess oil. Squeeze the squeeze bottle with one hand to create net-like strips on the pan. (You need to work fast) Let the crepe cook and firm up, it will take a minute. Watch over the crepe carefully so that the bottom does not brown or burn or the crepe will break when you fold. Lift up the crepe with a spatula and transfer to a large plate, set aside to cool. Repeat with the remaining batter and stack the cooked crepes on the plate. Serve with your favourite curry