This is a wonderfully fragrant savoury prawn pancake that's topped with a deliciously flavoursome dressing! The perfect meal for one.
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For the batter
- 40 g rice flour
- 1 tsp. cornflour
- 1/4 tsp. ground turmeric
- 25 ml light coconut milk
- 1 Tbsp. vegetable oil
- Small handful coriander, roughly chopped
For the dressing
- 2 tsp. lime juice
- 1/2 tsp. caster sugar
- 1 tsp. soy sauce
- 1/4 tsp. fish sauce
- 1/2 small red chilli, deseeded and finely chopped
For the filling
- 75 g raw peeled king prawns
- 1 garlic clove, crushed
- 1 tsp. vegetable oil
- Step 1First make the batter. Mix rice flour, cornflour, turmeric and a pinch of salt in a medium bowl. Make a well in the centre, pour in coconut milk and 75ml cold water. Whisk to make a smooth batter; set aside for 20min.
- Step 2Meanwhile, whisk dressing ingredients in a small bowl to dissolve sugar. Set aside. For the filling, devein prawns then mix with the garlic and oil.
- Step 3Heat a rough 18cm frying pan (that has a lid) over medium-high heat. Fry prawns until just opaque. Remove to a plate. Wipe out pan with kitchen paper, return to heat and add 1tbsp oil. When hot, pour in batter and swirl to coat. Cook for 30sec, until surface is bubbly, then top with the prawns. Cook for 1-2min, until base is crispy, then cover with a lid and cook for a further 1-2min, to cook the batter on top.
- Step 4Slide on to a plate. Spoon over dressing and garnish with coriander. Serve.
GH Tip
Use up leftover coconut milk in smoothies and batters or to finish fragrant soups and stews.
Per serving:
- Calories: 377
- Protein: 17g
- Total fat: 17g
- Saturates: 3g
- Carbs: 39g
- Total sugars: 3g
- Fibre: 1g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
