Masala Prawn And Rice Pancakes Recipe

About this recipe

A unique fusion of spiced prawns and rice-based savory pancakes, perfect for a protein-packed breakfast with a flavorful twist.

Ingredients

• 10 pcs Prawns
• - Rice Flour
• 125 ml Flavoured Yogurt Drink - Mango
• 50 g Cumin Powder
• 20 g Turmeric Powder
• - Red Chilli
• - Coriander Powder
• 100 g Salt
• 1pc Watermelon
• 200 ml Mustard Oil

Instructions

1. 1. Clean and devein the prawns thoroughly, then pat them dry with a paper towel.
2. 2. Mix yogurt, turmeric, cumin powder, coriander powder, and red chili powder in a bowl to create a marinade.
3. 3. Add the prawns to the marinade and coat them evenly; let it rest for 10 minutes.
4. 4. In a separate bowl, combine rice flour, water, and salt to make a smooth pancake batter.
5. 5. Heat 1 tablespoon of oil in a pan and cook the marinated prawns until they turn pink and are fully cooked.
6. 6. Remove the prawns from the pan and set them aside, keeping them warm for later use.
7. 7. Heat the remaining oil in the pan and pour a ladleful of rice flour batter to form a pancake.
8. 8. Cook the pancake on medium heat until bubbles appear and the edges turn golden brown, then flip it over.
9. 9. Place a few cooked prawns and fresh coriander leaves on the pancake while it’s still on the pan.
10. 10. Fold the pancake gently to enclose the prawns and cook for another minute.
11. 11. Repeat the process with the remaining batter and prawns to prepare all servings.
12. 12. Serve the masala prawn pancakes hot, garnished with additional coriander leaves.