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Asian Scallion Pancakes
Makes: 4 small pancakes
1 cup plain flour
½ cup warm water
4 shallots, finely chopped
4 tablespoons vegetable oil
Salt, to taste
1. Sift the flour into a large bowl. Combine
with the water. Use a fork to gently stir
until dough has formed. Continue to knead
with your hands until soft dough has
formed, about 3-4 minutes.
2. Divide the dough into four equal sized
balls.
3. Using a rolling pin, roll out the dough
until very flat. You may need to sprinkle
the dough with flour to prevent it from
sticking.
4. Sprinkle the surface of the dough with the
chopped shallots. Roll the dough into a
long cylinder. Twist the rolled dough into a
circle. Use the rolling pin to flatten.
5. Repeat with the remaining dough.
6. Heat the oil on MEDIUM heat.
7. Add each pancake and cook for 1-2
minutes on each side or until golden and
crisp.
8. Cut into wedges and serve hot.
Sesame Panko Prawns with Lime Mayonnaise
Makes: 20
20 large prawns, deveined, shell removed,
tail-on
½ cup plain flour
3 eggs, lightly whisked
2 cups panko bread crumbs
Vegetable oil, for frying
Mayonnaise:
½ cup mayonnaise
2 teaspoons lime juice
1 teaspoon lime zest
Salt and freshly ground black pepper, to taste
1. Dip the prawns into flour, egg and the
panko breadcrumb.
2. Add 2cm of vegetable oil to the frypan.
Place on MEDIUM heat.
3. Add 5 prawns into the heated oil. Cook
for 1 minute on each side or until golden
brown. Place onto paper towel. Repeat with
remaining prawns.
4. Mayonnaise: In a medium bowl combine all
ingredients. Season to taste with salt and
pepper.
5. Serve the prawns with lime mayonnaise.
Frypan Recipes continued
12
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