Spicy Coconut Prawn Pancakes Recipe

About this recipe

Delicate rice flour pancakes filled with prawns cooked in a spicy coconut gravy, offering a perfect balance of flavor and texture.

Ingredients

• 10 pcs Prawns
• - Rice Flour
• 200 ml Coconut Milk
• 250g Green Chilli
• 100 g Curry Leaves
• 100 g Yellow Mustard Seeds
• 20 g Turmeric Powder
• - Red Chilli
• 100 g Garlic
• loose Ginger
• 100 g Salt
• 200 ml Mustard Oil
• 1pc Watermelon

Instructions

1. 1. Clean and devein the prawns thoroughly, then set them aside.
2. 2. Grind the garlic, ginger, and green chilies into a smooth paste using a blender.
3. 3. Heat oil in a pan, add mustard seeds, and let them splutter for a few seconds.
4. 4. Add curry leaves followed by the garlic-ginger-chili paste, and sauté until fragrant.
5. 5. Stir in turmeric powder, red chili powder, and salt, cooking for another minute.
6. 6. Pour in the coconut milk and simmer for 3-4 minutes to create a rich gravy base.
7. 7. Add the prawns to the pan and cook them in the gravy for about 5 minutes until tender.
8. 8. Meanwhile, mix rice flour, water, and a pinch of salt in a bowl to prepare the pancake batter.
9. 9. Heat a non-stick pan and pour a ladleful of batter, spreading it thinly to form a pancake.
10. 10. Cook the pancake on both sides until lightly golden and remove from the pan.
11. 11. Repeat the process to make more pancakes and keep them warm.
12. 12. Fill each pancake with a spoonful of the spicy prawn mixture and fold it gently.
13. 13. Garnish the pancakes with fresh curry leaves before serving.
14. 14. Serve warm and enjoy the combination of spicy prawns and soft pancakes.