Asian Prawn Pancakes Recipe

Name: Asian Prawn Pancakes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
To prepare the pancakes, place the flour into a mixing bowl, gradually add in the beaten egg and lowfat milk.
2
Beat the batter till smooth.
3
Allow the batter to stand for 30 min.
4
To prepare the chilli tomato sauce, heat 1 Tbsp.
5
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.
6
Add in seasoning to taste.
7
Reduce the heat and simmer for a further 5 min whilst making the pancakes.
8
Heat 1 tsp.
9
of oil in a frying pan and pour in sufficient batter to cover the base of the pan.
10
The batter should run easily over the base of the pan in order to achieve a thin light pancake.
11
Cook the pancake for about 1 minute on each side.
12
Wipe the frying pan with a piece of absorbent kitchen paper before making the next pancake.
13
Re-oil the frying pan and continue making pancakes till all the batter has been used.
14
Keep the pancakes hot by stacking them on top of each other and covering with kitchen foil.
15
Wipe the frying pan, place the remaining oil in the frying pan and place it over a moderate heat.
16
When the oil is warm add in the prawns and fry for 1 minute on each side.
17
Re-heat the sauce.
18
Serve the prawns on a ruched pancake with a little of the sauce spooned over the top.
19
Notes Serve with steamed vegetables eg pak choi, sugar snaps or possibly choy sum.
20
NOTES : A fusion of European and Oriental styles suitable for a light supper or possibly first course dinner party dish.

17091

kcal

Calories

Fat

3547

Carbs

496

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 175 gm Plain flour, sifted (6oz), 1 med Size egg, beaten, 350 ml Lowfat milk, (12fl ounce), 1 Tbsp. Olive or possibly vegetable oil, and more.

Yes, Asian Prawn Pancakes Recipe falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!