Ingredients
Method
Cripsy prawn pancakes
1.Preheat oven to 140°C/120°C fan-forced. Whisk hoisin sauce and the water in a small jug. Combine sesame oil and vegetable oil in a small bowl. Place flour, turmeric, bicarbonate of soda and sugar in a bowl. Make a well at centre. Whisk in coconut milk and extra water until smooth.
2.Heat 1 teaspoon of oil mixture in a large non-stick frying pan over moderate heat. Pour in two ¼-cup measures of batter; top each with an eighth of the green onion, prawns and bean sprouts. Cook for 4 minutes or until bases are golden brown and tops are cooked. Fold pancakes in half. Place on a baking tray in oven to keep warm. Repeat to make eight pancakes.
3.Drizzle pancakes with hoisin sauce mixture. Serve sprinkled with coriander and sesame seeds.
