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  • 75g plain flour
  • 1 egg
    beaten 
  • 125ml coconut milk
  • 1 tbsp dessicated coconut
    toasted
  • 300g small cooked prawns
    patted dry with kitchen paper 
  • 2 spring onions
    chopped
  • sunflower oil
  • a handful salad leaves
  • a small handful coriander leaves
  • 12cm chunk cucumber
    diced
  • 1 shallot
    finely chopped
  • 1 red chilli
    seeded and finely chopped
  • 2 tbsp rice wine vinegar
  • 2 tsp caster sugar

Nutrition:

  • kcal242
  • fat11.3g
  • saturates7.4g
  • carbs18.4g
  • sugars0g
  • fibre2.1g
  • protein15.8g
  • salt1.7g

Method

  • step 1

    Step 1

    Put the flour in a bowl with 1/4 tsp of salt, and make a well in the centre. Pour in the egg and coconut milk and whisk until smooth. Stir in the desiccated coconut, prawns and spring onions, and leave for a minute while you make the pickle.

  • step 2

    Step 2

    Mix all the cucumber pickle ingredients with a pinch of salt. Mix the salad leaves and coriander together.

  • step 3

    Step 3

    Wipe a non-stick frying pan with a little sunflower oil and warm over a medium heat. Spoon 2-3 pancakes into the pan at a time and cook for 2-3 minutes on each side before flipping. Repeat until you’ve used up all the batter (keep the first batches warm in a low oven if you like) then serve immediately with the pickle, and some coriander and salad leaves.

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