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Photo of Prawn & spring onion pancakes with sesame & miso dressing by WW

Prawn & spring onion pancakes with sesame & miso dressing

7
Points® value
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
The punchy flavours of sesame and chilli give these light, summery prawn pancakes a nutty zing

Ingredients

Plain White Flour

75 g

Doves Farm Gluten Free Rice Flour

100 g

Egg, whole, raw

2 medium, raw, beaten

King Prawns, Cooked

150 g, halved lengthways

Sesame Seeds

4 teaspoon(s)

Chilli, green or red

1 individual, red, thinly sliced

Olive Oil

2 teaspoon(s)

Spring Onions

2 medium, cut into 3cm lengths

Cucumber

½ individual, extra large, peeled into ribbons

Lettuce

1 individual, leaves separated and torn

Mint, Fresh

1 teaspoon(s)

Basil, fresh

1 leaf/leaves

Rice Wine Vinegar

2 tablespoon(s)

Miso

1 tablespoon(s)

Soy Sauce

2 tablespoon(s)

Sesame Oil

1 teaspoon(s)

Instructions

  1. Whisk the flours together with the eggs and 225ml water to make a smooth batter. Season, then add the prawns, sesame seeds and chilli.
  2. Heat a nonstick 15cm frying pan and brush with a little of the oil. Fry a quarter of the spring onions for 1–2 minutes, then pour in a quarter of the batter. Cook for 2–3 minutes, then turn the pancake over and cook the other side for 3 minutes. Repeat with the remaining ingredients to make another 3 pancakes.
  3. Whisk together the dressing ingredients, then serve the pancakes topped with the cucumber, lettuce, mint and basil, and the dressing drizzled over the top.

Notes

If you’re short on time, make 2 larger pancakes and cut in half to serve. Just cook them for an extra 1–2 minutes on each side.

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