INGREDIENTS

(serves six)

500g of tiger or spot prawns peeled and deveined

For the pancakes
115g flour
50ml coconut milk
115g pea shoots
1tsp baking powder
1tsp salt
1tsp ground Szechwan peppercorns
2 eggs beaten
2tsp grated ginger
1tsp rice wine vinegar
2tsp sambal oelek
60g spring onions
Peanut oil as needed for frying

For the vinaigrette and Asian slaw
1tsp Thai red curry paste
100ml wine vinegar
2tsp sugar
150ml groundnut oil
115g finely shredded napa cabbage
115g cup thinly julienne carrots
2tbs mint leaves
2tbs coriander leaves
2tbs opal basil leaves

METHOD

To make the pea shoot pancakes whisk together flour baking powder salt Szechwan peppercorns eggs coconut milk ginger vinegar sambal and spring onions. Brush a small sauté pan with peanut oil and heat over medium-high heat.

Pour a 50g ladle of pancake batter into the pan. When the bottom side of pancake is cooked sprinkle some of the pea shoots over the raw side of the pancake and then flip to finish cooking the raw side. Continue until six pancakes are ready.

To make the vinaigrette and Asian slaw whisk together in a small bowl the red curry paste rice wine vinegar sugar and peanut oil. Set aside. In another bowl combine cabbage carrots mint coriander and basil. Set aside.

To finish the dish quickly blanch the spot prawns in boiling water until they are just cooked. Drain. Add prawns to the bowl of Asian slaw and toss with enough vinaigrette to coat everything lightly. Place warm pea shoot pancakes on six plates. Top each pancake with Asian slaw and spot prawns. Serve immediately.

If desired the plates can be garnished with coconut milk which has been reduced over medium heat until it is slightly thickened.

Tom Douglas