Prawn & spring onion pancakes with sesame & miso dressing
Plain White Flour
Doves Farm Gluten Free Rice Flour
Egg, whole, raw
2 medium, raw, beaten
King Prawns, Cooked
150 g, halved lengthways
Chilli, green or red
1 individual, red, thinly sliced
2 medium, cut into 3cm lengths
½ extra large, peeled into ribbons
1 individual, leaves separated and torn
Rice Wine Vinegar
- Whisk the flours together with the eggs and 225ml water to make a smooth batter. Season, then add the prawns, sesame seeds and chilli.
- 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.
- Whisk together the dressing ingredients, then serve the pancakes topped with the cucumber, lettuce, mint and basil, and the dressing drizzled over the top.