Recipe of the week: prawn, spring onion and curry leaf pancakes

There is something special about a prawn pancake – and this one is an unusual marriage of Korean and Indian traditions, says Sabrina Gidda. I like to eat mine drizzled with some crispy garlic oil.

Ingredients: serves two

50g gram flour, sifted
4 tbsp water
2 free-range eggs
1 tsp salt
1 tsp ginger paste
2 green chillies, finely sliced
½ tsp ground coriander
½ tsp garam masala
½ tsp black pepper
10 fresh curry leaves, finely shredded
1 bunch of spring onions, trimmed
500g peeled raw prawns (or shrimp)
small handful of chopped coriander
vegetable oil, for frying

Method

In a bowl, mix together the flour, water and eggs until smooth. Add the salt, ginger paste, chillies, spices and curry leaves.
Cut each spring onion into thirds, retaining the green tops, then in half lengthways. Wash well and drain on paper towels.
Split the prawns lengthways as if you were butterflying them, but cut them into two.
Add the spring onions, prawns and coriander to the batter and mix well.
Heat 1 tbsp of oil in a non-stick frying pan over a medium-high heat. Add a couple of large spoonfuls of the batter, tilting the pan to form a pancake. Turn after a minute or two and cook the other side for a further couple of minutes. Repeat until all the batter is used, oiling the pan each time.
Remove from the heat and eat with chutneys, achari mayo or crispy garlic chilli oil.

Taken from Modern South Asian Kitchen by Sabrina Gidda, published by Quadrille at £27. To buy from The Week Bookshop for £21.99, visit theweekbookshop.co.uk.

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