Crispy Prawn Rice Pancakes With Spiced Coconut Chutney Recipe

About this recipe

Delicate pancakes made with rice flour, prawns, and herbs, paired with a creamy spiced coconut chutney for a flavorful start to your day.

Ingredients

• 10 pcs Prawns
• - Rice Flour
• 200 ml Coconut Milk
• 1 kg Water Chestnuts
• 250g Green Chilli
• - Coriander Powder
• - Cumin Seeds 100g
• 20 g Turmeric Powder
• 100 g Salt
• 1 piece Coconut
• - Red Chilli
• 100 g Yellow Mustard Seeds
• 100 g Curry Leaves
• 200 ml Mustard Oil

Instructions

1. 1. Mix rice flour, coconut milk, water, turmeric, and salt in a bowl to form a smooth batter.
2. 2. Chop prawns finely and combine them with the batter along with green chilies, coriander, and cumin seeds.
3. 3. Heat a non-stick pan and lightly grease it with vegetable oil before pouring a ladle of batter to form a pancake.
4. 4. Cook the pancake on medium heat until golden and crisp on both sides, then repeat for the remaining batter.
5. 5. To prepare the chutney, blend grated coconut, dry red chilies, and a pinch of salt with a splash of water until smooth.
6. 6. Heat oil in a small pan, add mustard seeds, curry leaves, and allow them to splutter to make the tempering.
7. 7. Pour the tempering over the prepared chutney and mix well to enhance the flavor.
8. 8. Serve the crispy prawn pancakes warm with the spiced coconut chutney on the side.