Prawn & spring onion pancakes with sesame & miso dressing
7
Points®
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.
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