Today, however, I had a hankering for seafood. Having grown up with a step-father who is a professional fisherman, I have been blessed with beautiful fresh seafood – so I am quite picky. We have found a seafood shop not too far from home where I can get sashimi grade salmon (that was lunch – and yes, I sliced it myself).
After discussing gluten free eating recently with two awesome ladies, I’d like to dedicate this recipe to Nyree Waterson and Kirralee Burt – cousins to my partner, and friends I love.
- 1 ¼ cups Rice Flour
- 2 tablespoons Cornflour
- 1 teaspoon Caster Sugar
- Pinch of salt
- Pinch of pepper
- 1 teaspoon Tumeric (dry powdered)
- 400 ml Coconut Milk
- 1 ¼ cups icy cold water
- 500 grams cooked prawns, peeled and deveined
- 1 Spring Onion, chopped
- A few Mint Leaves, shredded
- 1 cup Bean Sprouts
- 1 tablespoon Fish Sauce
- 1 tablespoon Lime Juice
- 2 tablespoons water
- 1 tablespoon Caster sugar
- ½ a long red Chilli – halved, deseeded and chopped
- 2 ½ cm knob of ginger, grated
- ½ clove Garlic, finely diced
Place all ingredients for pancakes into a bowl and whisk until combined. Cover and refridgerate for a minimum of 1 hour. Place all the ingredients for the filling in a bowl and toss, don’t add the nuoc cham until just before serving – the bean sprouts will wilt.
Heat a medium frypan, sprayed with cooking oil, until just smoking hot. Thinly cover the base of the pan, it will bubble. Cook until the mixture has set fully, place ½ the prawn mix (after drizzling with the nuoc cham) on one side and fold pancake over. It should be golen brown and crispy on the cooked side. Cut in half and place on a plate – cover with foil to keep warm while you cook the other one.
Plenty of batter left over – I may do something vegetarian for breakfast tomorrow.