Malaysian Style Seafood Pancakes

This recipe is a favourite among my friends. It can be made as spicy or as mild to suit, it is light and very tasty.

Wine Recommendation: try a dry Muscat wine for this mild spicy dish. See The Mixed Case for details.

Portions: 6 Portions

Preparation: 10-15 minutes

Cooking: 15 minutes

Ingredients

Pancakes

  • 100g plain flour
  • 2 eggs, beaten
  • 100g self raising flour
  • 200ml coconut milk
  • 100ml water
  • 1 tsp Thai fish sauce
  • 1 red chili finely chopped
  • 1 spring onion finely chopped
  • 2 tbsp bean sprouts
  • 2 tbsp coriander leaves
  • 1 tsp ginger finely chopped
  • 1 tsp turmeric powder
  • 1-2 tablespoons of peanut or sunflower oil

Filling

  • 2 tbsp peanut oil
  • 1 tsp sesame oil
  • 2 garlic cloves, finely chopped
  • 2 tsp ginger, finely chopped
  • 18 prawns, raw, peeled
  • 50g bean sprouts
  • 1 carrot, peeled and grated
  • 1/2 small cucumber, finely sliced and quartered
  • 3 tbps coriander, stem finely chopped and leaves left whole
  • 1 tbsp mint, shredded
  • 3 red chilies, finely chopped
  • 1 tbsp fish sauce
  • 2 tsp rice wine vinegar or lime juice
  • 1 tbsp soy sauce
  • 1 tsp caster sugar

To Serve

  • 6 large tiger prawns, cooked in a little peanut and chili oil (optional)
  • 2 tbsp coriander leaves
  • Sweet Chili Sauce with a little rice vinegar and sprinkled with crushed peanuts or on its own or a little soy sauce

Method

  1. Pancakes: Sieve the flour into a large bowl and make a well in the centre. Place the eggs, coconut milk, water and fish sauce in the well and beat it into the flour until you have a smooth batter. Stir in the remaining ingredients until well incorporated. Cover the batter and leave it to rest for 10-30 minutes.
  2. 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. When it is hot add 2 tablespoons of the batter and swirl it out so that you have an even coating. Cook the pancake for 2-3 minutes until it is just set, then turn it over and cook for a further minute. The pancake should be firm and golden. 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). Keep The pancakes warm while you prepare The filling.
  3. Filling: Heat The peanut and sesame oil in a wok or large saucepan over a moderately high heat. 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. 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.
  4. To Serve: Place The pancakes on individual plates and evenly distribute The filling by placing it in The centre of each one. Fold The pancake in half so as to envelope The filling. Garnish each pancake with a few coriander leaves and a cooked tiger prawn (optional). Serve with sweet chili sauce or soy sauce.