Prawn and leek pancakes recipe
A healthy take on a Chinese takeaway classic, this fakeaway is quick and easy to make. Throw in the crunchy salad and a fragrant soy dipping sauce for a real taste sensation!
See method- Serves 4
- 15 mins to prepare and 10 mins to cook
- 395 calories / serving
- Dairy-free
- Healthy
Ingredients
- 250g plain flour
- 2 medium eggs, beaten
- 200g frozen leeks, defrosted and drained
- 200g frozen prawns, defrosted and drained
- 2 tbsp vegetable oil, for frying
For the salad and dipping sauce
- 1 carrot, peeled
- 1 cucumber
- 4 tbsp distilled vinegar
- 2 tsp sugar
- 1.5cm piece ginger (about 10g), peeled and finely chopped
- 3 tbsp reduced-salt soy sauce
- 1 red chilli, finely chopped
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Shop ingredientsEach serving contains
- Energy
- 1665kJ 395.0kcal
- Fat
- 12g
- Saturates
- 2g
- Salt
- 1.7g
- Sugars
- 8g
of the Reference intake
Carbohydrate 56.3gProtein 19.2gFibre 4.3g
Method
- To make the salad, peel the carrot and cucumber into thin ribbons with a vegetable peeler, discarding the cucumber’s seedy core. Put in a bowl and toss with 3 tbsp vinegar, 1 tsp sugar and a pinch of salt; set aside.
- Whisk the flour, eggs and 250ml cold water with a pinch of salt to make a smooth batter. Fold in the leeks and prawns.
- Heat a little oil in a nonstick frying pan over a medium heat. When hot, ladle ¼ of batter to the pan. Tilt to spread into a 20cm wide, 5mm thick pancake. Cook for 2-3 mins until the base is golden and there’s only a little bit of runny batter left in the centre. Flip (use 2 spatulas to help) and cook for 1-2 mins until golden and firm. Transfer to a plate and cover with foil to keep warm. Repeat to make 4 pancakes.
- Meanwhile, mix 1 tbsp vinegar and 1 tsp sugar with the ginger, soy and chilli in a small bowl. Drain the vinegar from the salad, then serve with the pancakes.
- See more Savoury pancake recipes
