Coconut turmeric pancakes with prawns

Recipe courtesy of Love Australian Prawns

(1)

Cooking difficulty: Medium

Serves: 6

Preparation: 95 mins

Cooking: 25 mins

Wrapping in lettuce, cabbage, spinach or even seaweed can:

1. add flavour
2. shape the seafood
3. help keep the flesh together
4. help retain moisture
Tips for using ice to chill seafood

choose snow, flake or shaved ice and surround the seafood
Tips for Steaming

Seafood can be steamed over plain water, but a concentrated stock flavoured with vegetables, herbs or citrus, for example, will impart a subtle flavour.
Tips for shallow frying

If flour is the only coating used, apply it immediately prior to cooking.

Prevent sticking by ensuring that the oil is hot before adding the seafood. But make sure the oil is not so hot that it smokes (unless preparing a Cajun-style "blackened" fish).
Tips for serving seafood cold

If the seafood is to be served cold, it should be covered to retain moisture and flavour and then placed in a chiller for an hour or even overnight.

Ingredients

1 large green mango, shredded

1 cup (loosely packed) coriander

1 cup (loosely packed) mint

2 spring onions, thinly sliced

1 tablespoon lime juice

1 tablespoon fish sauce

24 small cooked prawns, peeled

2 small red chilli,sliced

60ml vegetable oil

2 tablespoons chilli jam 1/4/cup fried shallots

1/4 cup roasted peanuts, crushed

Lime wedges, to serve

Coconut batter

220g rice flour

2 tablespoons cornflour

2 teaspoons ground turmeric 1 teaspoon sea salt

4000 ml coconut milk

Method

Combine mango, coriander, mint, spring onion, lime juice, fish sauce, prawns and chilli in a bowl, toss to combine and set aside.

For coconut batter: Combine rice flour, cornflour, turmeric and salt in a bowl, then whisk in coconut milk and 350ml water. Set aside to rest (1 hour). Thin with a little water if necessary.

Heat 20 ml oil in a large frying pan over high heat, pour a ladleful of batter to make pancakes about 20cm in diameter. Cook until golden (3-4 minutes), then flip carefully with a spatula and cook until golden (1-2 minutes), then slide onto a serving plate and keep warm. Repeat with remaining oil, batter and filling, wiping pan with absorbent paper between batches.

To serve

Spread pancakes with a little chilli jam, top with mango prawn salad, scatter with shallots and peanuts and serve with fresh lime.

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Coconut turmeric pancakes with prawns

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Coconut turmeric pancakes with prawns

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