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Asian Coconut Pancakes

Asian Coconut Pancakes

This bright and simple coconut-milk based batter makes a delectable savoury pancake. Studded with spring onions, rolled up and served with cucumber and fresh herb sprigs from Paul Wheeler, spicy sprouts from Sow Gourmet and sweet chilli sauce, the pancakes can be served whole or sliced into sushi-like discs. Use a Thai-style sweet chilli sauce or a Caribbean-style sauce or jelly from De La Grenade – sensational!

Serves 2

Ingredients:

4 Tbsp. plain flour (30g)

3 eggs

100ml tinned coconut milk

¼ tsp turmeric

large pinch salt

4 spring onions, sliced

4 tsp. sunflower oil

½ cucumber, sliced

4 sprigs fresh coriander

4 sprigs fresh mint

Cress or other salad sprouts

Sweet chilli sauce or jelly, to serve

Method:

Preheat the oven to 130 C / 250 F for keeping warm.

To make the batter, place the flour, eggs, coconut milk, turmeric and salt in a blender and whizz until smooth. Heat a medium non-stick frying pan over a moderate flame and add 1 tsp oil. Pour in a quarter of the batter in a thin layer and swirl the pan to coat the bottom. Sprinkle with spring onions before it sets. When golden underneath, flip over and cook until golden. Remove to a plate and keep warm. Make 3 more pancakes.

To serve, roll up the pancakes. Serve with cucumber, coriander and mint sprigs, salad sprouts and a small bowl of sweet chilli sauce.

 

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