Recipe Archives->Asian Sea->Seafood Pancakes

Malaysian Style Seafood Pancakes
6 Portions

100g plain flour
2 eggs, beaten
100g self raising flour
200ml coconut milk
100ml water
1 tsp Thai fish sauce
1 red chili finely chopped
1 spring onion finely chopped
2 Tbsp bean sprouts
2 Tbsp coriander leaves
1 tsp ginger finely chopped
1 tsp turmeric powder
1-2 tablespoons of peanut or sunflower oil

2 Tbsp peanut oil
1 tsp sesame oil
2 garlic cloves, finely chopped
2 tsp ginger, finely chopped
18 prawns, raw, peeled
50g bean sprouts
1 carrot, peeled and grated
1/2 small cucumber, finely sliced and quartered
3 Tbsp coriander, stem finely chopped and leaves left whole
1 Tbsp mint, shredded
3 red chilies, finely chopped
1 Tbsp fish sauce
2 tsp rice wine vinegar or lime juice
1 Tbsp soy sauce
1 tsp caster sugar

6 large tiger prawns, cooked in a little peanut and chili oil (optional)
2 Tbsp coriander leaves

Sieve the flour into a large bowl and make a well in the centre.
Place the eggs, coconut milk, water and fish sauce in the well and
beat it into the flour until you have a smooth batter. Stir in the
remaining ingredients until well incorporated. Cover the batter
and leave it to rest for 10-30 minutes.

Place a little peanut oil in a crepe pan or frying pan so that you
have a thin coating of oil and place it over a moderate heat. When
it is hot add 2 tablespoons of the batter and swirl it out so that
you have an even coating.  Cook the pancake for 2-3 minutes until
it is just set, then turn it over and cook for a further minute.
The pancake should be firm and golden. Place The pancake on a warm
plate or tray and keep it warm while you cook The remaining pancakes
(you will need 6 large ones). Keep The pancakes warm while you
prepare The filling.

Heat the peanut and sesame oil in a wok or large saucepan over a
moderately high heat. When it is hot add The garlic and ginger and
cook it for 30 seconds, then add The prawns and cook them stirring
occasionally for 2-3 minutes until they are pink and just cooked.
Stir in all The remaining ingredients so that they are well
distributed and cook for a further 1-2 minutes so that all The
ingredients are hot.

Place The pancakes on individual plates and evenly distribute The
filling by placing it in The centre of each one. Fold The pancake
in half so as to envelope The filling. Garnish each pancake with
a few coriander leaves and a cooked tiger prawn (optional). Serve
with sweet chili sauce with a little rice vinegar and sprinkled
with crushed peanuts or on its own or a little soy sauce.

Printable version: seafood-pancakes.txt.