-
-
Add this recipe to your binder
This recipe is in your binder
-
Prawn and leek pancakes recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
15 ratings
A healthy take on a Chinese takeaway classic, this fakeaway is quick and easy to make. Throw in the crunchy salad and a fragrant soy dipping sauce for a real taste sensation! See method
Ingredients
- 250g plain flour
- 2 medium eggs, beaten
- 200g frozen leeks, defrosted and drained
- 200g frozen prawns, defrosted and drained
- 2 tbsp vegetable oil, for frying
For the salad and dipping sauce
- 1 carrot, peeled
- 1 cucumber
- 4 tbsp distilled vinegar
- 2 tsp sugar
- 1.5cm piece ginger (about 10g), peeled and finely chopped
- 3 tbsp reduced-salt soy sauce
- 1 red chilli, finely chopped
If you don't have any leeks, try using spring or white onions instead
Each serving contains
-
Energy
1665kj
395kcal
20%
-
Fat
12g
17%
-
Saturates
2g
10%
-
Sugars
8g
9%
-
Salt
1.7g
29%
of the reference intake
Carbohydrate 56.3g
Protein 19.2g
Fibre 4.3g
Method
- To make the salad, peel the carrot and cucumber into thin ribbons with a vegetable peeler, discarding the cucumber’s seedy core. Put in a bowl and toss with 3 tbsp vinegar, 1 tsp sugar and a pinch of salt; set aside.
- Whisk the flour, eggs and 250ml cold water with a pinch of salt to make a smooth batter. Fold in the leeks and prawns.
- Heat a little oil in a nonstick frying pan over a medium heat. When hot, ladle ¼ of batter to the pan. Tilt to spread into a 20cm wide, 5mm thick pancake. Cook for 2-3 mins until the base is golden and there’s only a little bit of runny batter left in the centre. Flip (use 2 spatulas to help) and cook for 1-2 mins until golden and firm. Transfer to a plate and cover with foil to keep warm. Repeat to make 4 pancakes.
- Meanwhile, mix 1 tbsp vinegar and 1 tsp sugar with the ginger, soy and chilli in a small bowl. Drain the vinegar from the salad, then serve with the pancakes.
See more Savoury pancake recipes