Dim Sum and Snacks Recipes - Prawn Pancake Rolls

Ingredients

• 1 1/2 cups plain flour

• 2 1/2 cups water

• 2 eggs, beaten

• salt and pepper, to taste

• 3 tablespoons oil

 Filling

• 1 tablespoon oil

• 3 cm piece grated fresh ginger

• 1 large carrot, peeled and grated

• 1 stick celery, finely chopped

• 150 g raw prawn meat, finely chopped

• 1 cup bean sprouts

• 1/4 cup finely chopped cucumber

•  2 tablespoons sherry

• 1 tablespoon soy sauce

• 2 teaspoons sesame oil

• 2 teaspoons corn-flour

• 2 eggs, beaten

• 1/4 cup water

• 2 teaspoons corn-flour

• 2 tablespoons oil, extra

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Method:

1. Sift the flour into a bowl; make a well in the centre. Add the water and eggs and mix to a smooth batter. Season with salt and pepper. Heat 1/2 teaspoon oil in a small non-stick frying pan; add 2 tablespoons batter and swirl until it begins to set. Cook for 30 seconds, turn and cook the other side for 10 seconds. Turn out and repeat with remaining batter.

2. To make filling: Heat the oil in a pan; add the ginger, carrot and celery and cook, over high heat, for 2 minutes. Add the prawn meat; cook for 1 minute or until the meat begins to turn pink. Add the bean sprouts and cucumber; remove from the heat. Blend the sherry, soy, oil and corn-flour to a smooth paste. Add to the prawn mixture, return to the heat and bring to the boil. Remove from heat and allow to cool.

3. Spoon about a tablespoon of mixture across the centre of each pancake. Fold the pancakes over the filling, bringing in the edges and rolling over into neat flat parcels.

4. Combine the egg, water and corn-flour in a shallow dish and use to coat the rolls. Heat the oil in a frying pan; add the pancakes and cook for 2 minutes each side until golden. Serve immediately.