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