Prawn Curry & Rice Crepes

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   ["For the prawn curry:

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   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.

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   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

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   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.

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   Adjust the salt and let the gravy and prawns cook through

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   Garnish with curry leaves and serve with homemade rice crepes", "For the Rice Crepes

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   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

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   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

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   Pour the sieved batter into a squeeze bottle with a funnel.

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    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.

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    Squeeze the squeeze bottle with one hand to create net-like strips on the pan. (You need to work fast)

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    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.

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    Lift up the crepe with a spatula and transfer to a large plate, set aside to cool.

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    Repeat with the remaining batter and stack the cooked crepes on the plate.

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    Serve with your favourite curry"]

* Per serving · 4 servings · Values may vary.