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Prawn pancakes and papaya salad

Prepare: less than 30 mins
Cook: less than 10 mins
Serve: Serves 2
Dietary: Dairy-free Egg-free

These delicate prawn pancakes make a great brunch or lunch, served with a soy and lime dipping sauce and aromatic papaya salad.

By Matt Tebbutt

From Saturday Kitchen

Ingredients

For the batter

½ tsp turmeric
100g/3½oz rice flour
200ml/7fl oz coconut milk
2 spring onions, chopped

For the prawn filling

2 tbsp vegetable oil
150g/5½oz raw prawns, peeled and de-veined
75g/2¾oz beansprouts
1 tsp chopped fresh Thai basil
1 tsp chopped fresh mint
1 tsp chopped fresh coriander

For the dipping sauce

3 tbsp soy sauce
1 lime, juice only
1 tsp palm sugar
½ red chilli, finely chopped
½ lemongrass stick, finely chopped

For the papaya salad

1 green papaya, peeled and flesh julienned
100g/3½oz beansprouts
¼ cucumber, thinly sliced
1 tbsp Thai basil leaves
1 tbsp mint leaves
1 tbsp coriander leaves
50g/1¾oz salted peanuts, roughly chopped

Method

To make the batter, place all of the ingredients in a large bowl and whisk to combine. The consistency should be like single cream.
To make the prawn pancakes, heat 1 tablespoon of the oil in a frying pan. Add a ladleful of the batter to the pan and swirl around. Cook for 1–2 minutes. Add half of the prawns, beansprouts and herbs to one side of the pancake. Fold over and cook for a further 1–2 minutes, checking that the prawns are cooked through and pink. Repeat the process to make the second pancake.
To make the dipping sauce, whisk all of the ingredients together in a small bowl.
To make the papaya salad, place all of the ingredients in a large bowl and mix together.
To serve, place the pancakes on two serving plates. Add a little of the dipping sauce to the salad, mix and place on top on the pancakes. Serve the dipping sauce on the side.