Chicken, Prawn and Shallot Pancakes Recipe
This Vietnamese-inspired dinner idea comes from Weight Watchers and makes the perfect savoury pancake recipe for Shrove Tuesday.
1 tbs grapeseed oil
400 g chicken mince
2 cloves fresh garlic, crushed
1 tsp fresh ginger, finely grated
200g green prawns, peeled, chopped, (buy 400g)
100g green beans, coarsely chopped
1 tbs fish sauce
60 ml hoisin sauce
3/4 cup rice flour, (150g)
1/4 cup light coconut cream, (60ml)
1/2 tsp dried turmeric
1/2 tsp cooking salt
2 individual green shallots, (green), thinly sliced
1 cup bean sprouts
1 cup fresh coriander
1 cup fresh basil
4 x 3 second spray oil spray
1. Heat oil in a large non-stick frying pan over medium heat. Add chicken, garlic and ginger and cook, breaking up any lumps, for 6–8 minutes or until browned. Add prawns, beans and fish sauce and cook for 2–3 minutes or until prawns change colour and are just cooked through. Add hoisin and cook, stirring, for 1 minute or until heated through. Transfer to a bowl. Cover to keep warm.
2. Place rice flour, coconut cream, turmeric, salt and 1 cup (250ml) water in a bowl and whisk to combine. Stir in shallots. Lightly spray a medium (20cm) non-stick frying pan with oil and heat over medium heat. Pour ¼ cup batter into pan and swirl to coat the base. Cook for 1–2 minutes or until edges become crisp. Top half pancake with one-quarter of both the chicken mixture and bean sprouts. Fold pancake to enclose filling. Transfer to a plate and cover to keep warm. Repeat with remaining batter, chicken mixture and bean sprouts to make 4 pancakes. Serve pancakes topped with coriander and basil leaves.
Serve with: Jasmine rice.
What’s your favourite quick dinner idea?