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Seafood Pancakes

Seafood Pancakes is built on Thai Fish Sauce, Bean Sprouts, Turmeric Powder, Peanut Oil, and Sesame Oil. Keep it handy for the next time you cook it.

Ingredients

• 1 tsp
• 2 tbsp
• 1 tsp
• 2 tbsp
• 1 tsp
• 1 tbsp
• 2 tsp
• 1 tbsp
• 1 tsp

Method (preview)

1. 1

   Place the eggs, coconut milk, water and fish sauce in the well and beat it into the flour until you have a smooth batter.

2. 2

   Stir in the remaining ingredients until well incorporated.

3. 3

   Cover the batter and leave it to rest for 10-30 minutes.

4. 4

   Place a little peanut oil in a crepe pan or frying pan so that you have a thin coating of oil and place it over a moderate heat.

5. 5

   When it is hot add 2 tablespoons of the batter and swirl it out so that you have an even coating.

6. 6

   Cook the pancake for 2-3 minutes until it is just set, then turn it over and cook for a further minute.

7. 7

   The pancake should be firm and golden.

8. 8

   Place The pancake on a warm plate or tray and keep it warm while you cook The remaining pancakes (you will need 6 large ones).

9. 9

   Keep The pancakes warm while you prepare The filling.

10. 10

    Heat the peanut and sesame oil in a wok or large saucepan over a moderately high heat.

11. 11

    When it is hot add The garlic and ginger and cook it for 30 seconds, then add The prawns and cook them stirring occasionally for 2-3 minutes until they are pink and just cooked.

12. 12

    Stir in all The remaining ingredients so that they are well distributed and cook for a further 1-2 minutes so that all The ingredients are hot.

13. 13

    Place The pancakes on individual plates and evenly distribute The filling by placing it in The centre of each one.

14. 14

    Fold The pancake in half so as to envelope The filling.

15. 15

    Garnish each pancake with a few coriander leaves and a cooked tiger prawn (optional).

16. 16

    Serve with sweet chili sauce with a little rice vinegar and sprinkled with crushed peanuts or on its own or a little soy sauce.