INGREDIENTS

INSTRUCTIONS

To prepare the pancakes, place the flour into a mixing bowl,  gradually
add the beaten egg and milk. Beat the batter until smooth.  Allow the
batter to stand for 30 minutes.  To prepare the chilli tomato sauce,
heat 1 tablespoon of oil in a  frying pan over a moderate heat, add the
garlic, chilli and ginger  and fry for 1 minute before adding the
chopped tomatoes, roughly  chopped coriander. Add seasoning to taste.
Reduce the heat and simmer  for a further 5 minutes whilst making the
pancakes.  Heat 1 teaspoon of oil in a frying pan and pour in
sufficient batter  to cover the base of the pan. The batter should run
easily over the  base of the pan in order to achieve a thin light
pancake. Cook the  pancake for about 1 minute on each side.  Wipe the
frying pan with a piece of absorbent kitchen paper before  making the
next pancake. Re-oil the frying pan and continue making  pancakes until
all the batter has been used.  Keep the pancakes warm by stacking them
on top of each other and  covering with kitchen foil.  Wipe the frying
pan, place the remaining oil in the frying pan and  place it over a
moderate heat. When the oil is hot add the prawns and  fry for 1 minute
on each side. Re-heat the sauce.  Serve the prawns on a ruched pancake
with a little of the sauce  spooned over the top.  Notes Serve with
steamed vegetables eg pak choi, sugar snaps or choy  sum.  Converted by
MC_Buster.  NOTES : A fusion of European and Oriental styles suitable
for a light  supper or first course dinner party dish.  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 422
Calories From Fat: 127
Total Fat: 14.5g
Cholesterol: 37.4mg
Sodium: 1549.8mg
Potassium: 356.4mg
Carbohydrates: 49.8g
Fiber: 6g
Sugar: 5.1g
Protein: 24.8g