Rice pancakes filled with prawns and bean sprout salad
10 | 10-Edition Asian cuisine with Vroni Lutz
Preparation
Make a runny batter out of the rice flour, egg white and water (adding a little more water if necessary depending on the consistency). Pour a thin layer onto the Tepanyaki and fry briefly on both sides. Fry the prawns in sesame oil. Mix together a salad using the bean sprouts, carrots, cucumber, coriander and mint, then season with soy sauce and lime juice. Make a dip by mixing the peanut butter and coconut milk. Top the pancakes with the prawns and salad then wrap them up. Serve with the dip.
- 150 g rice flour
- 1 egg white
- 8 prawns (halved)
- ½ small bunch of coriander (finely chopped)
- 2 mint stems (finely chopped)
- 1 tbsp soy sauce
- 1 handful of mung bean sprouts
- 1 tsp sesame oil
- 1 tbsp lime juice
- 200 ml coconut milk
- 50 ml water
- 2 tbsp peanut butter
- 1 carrots (cut julienne style)
- ½ cucumber (cut julienne style)
