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Recipe

Corn and prawn pancakes

Oct 29, 2012 1:00pm
  • 15 mins preparation
  • 15 mins cooking
  • Makes 16 Item
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Ingredients

Corn and prawn pancakes
  • 2 cup self-raising flour
  • 1 3/4 cup buttermilk
  • 2 eggs, separated
  • 30 gram butter, melted, plus 15 g extra melted
  • 310 gram can corn kernels, drained, rinsed
  • 300 gram small cooked prawns, peeled, de-veined, finely chopped
  • 2 tablespoon chopped coriander
  • 1/2 teaspoon smoked paprika
  • coriander leaves, to serve
Dressing
  • 1/4 cup sweet chilli sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 1 clove garlic, crushed

Method

Corn and prawn pancakes
  • 1
    Sift flour into a large bowl. Whisk in combined buttermilk, egg-yolks and butter until smooth.
  • 2
    Blend in corn, prawns, paprika, coriander and season to taste.
  • 3
    In a small bowl, using an electric mixer, beat egg-whites unto soft peaks form. Lightly fold through corn mixture.
  • 4
    Brush a large frying pan with the extra melted butter. Spoon 1/4-cup measures of batter into pan in batches of 4. Cook on medium, for 2-4 minutes, until golden.
  • 5
    To make dressing, whisk together sweet chili sauce, soy sauce, sesame oil and garlic in a jug.
  • 6
    Serve pancakes topped with coriander leaves. Accompany with dressing, for drizzling.

Notes

Egg-whites produce the best foam when at room temperature.

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