Coconut turmeric pancake with prawns
1 large green mango, shredded
1 cup (loosely packed) coriander
1 cup (loosely packed) mint
2 spring onions, thinly sliced
1 tablespoon lime juice
1 tablespoon fish sauce
24 small cooked tiger prawns, peeled
60 ml vegetable oil
2 tablespoons chilli jam
¼ cup fried shallots
¼ cup roasted peanuts, crushed
Lime wedges, to serve
220 g rice flour
2 tablespoons cornflour
2 teaspoons ground turmeric
400 ml coconut milk
For coconut batter, combine rice flour and turmeric and 1 tsp fine sea salt in a bowl, then whisk in coconut milk and 350ml water. Set aside to rest (1 hour). Thin with a little water if necessary.
Combine mango, coriander, mint lime, juice, spring onion, fish sauce, and chilli in a bowl, toss to combine and set aside.
Heat 20 ml oil in a large frying pan over high heat, pour ladleful of batter, to make pancakes about 20cm in diameter. Cook until golden (3-4 minutes), then flip carefully with a spatula and cook until golden (1-2 minutes), then slide onto a serving plate and keep warm. Repeat with remaining oil, batter and filling, wiping pan with absorbent paper between batches.
Spread pancakes with a little chilli jam, top with mango salad and prawns, scatter with peanuts and shallots and serve.
Prep time 35 minutes (plus 1 hr rest time) | Cook 25 minutes
Makes 6 pancakes