Chicken, prawn and shallot pancakes
chicken breast mince
2 clove(s), crushed
1 tsp, finely grated
200 g, peeled, chopped, (buy 400g)
100 g, coarsely chopped
¾ cup(s), (150g)
light coconut cream
¼ cup(s), (60ml)
2 individual, (green), thinly sliced
4 x 3 second spray(s)
- Heat oil in a large non-stick frying pan over medium heat. Add chicken, garlic and ginger and cook, breaking up any lumps, for 6–8 minutes or until browned. Add prawns, beans and fish sauce and cook for 2–3 minutes or until prawns change colour and are just cooked through. Add hoisin and cook, stirring, for 1 minute or until heated through. Transfer to a bowl. Cover to keep warm.
- Place rice flour, coconut cream, turmeric, salt and 1 cup (250ml) water in a bowl and whisk to combine. Stir in shallots. Lightly spray a medium (20cm) non-stick frying pan with oil and heat over medium heat. Pour ¼ cup batter into pan and swirl to coat the base. Cook for 1–2 minutes or until edges become crisp. Top half pancake with one-quarter of both the chicken mixture and bean sprouts. Fold pancake to enclose filling. Transfer to a plate and cover to keep warm. Repeat with remaining batter, chicken mixture and bean sprouts to make 4 pancakes. Serve pancakes topped with coriander and basil leaves.