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Thursday, December 13, 2012,9:09 PM by
Ponmathi Srilekha.S

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PRAWN AND SPINACH PAN CAKES

Makes :
6 Pancakes

Preparation Time :
25 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Sift the flour and salt together. Beat the eggs and add to the flour, Gradually stir in the milk. Leave the batter to stand for at least 1 hour.
  • Make the filling. Heat the oil in a deep frying pan and fry the sliced onions until golden.
  • Gradually add the ginger, garlic, chili powder, garam masala and salt, with tomatoes and spinach, stir constantly.
  • Add the prawns and chopped coriander. Cook for a further 5 minutes or until any excess liquid has been absorbed. Keep warm.
  • Heat about ½ teaspoon of the low fat margarine in a pan cake pan.
  • Pour in about one quarter of the pan cake batter, tilting the pan so that the batter spreads well, coats the bottom of the pan and is evenly distributed.
  • Flip the pan cake over using a spatula, when fine bubbles begin to appear on the surface and cook for a further minute or two.
  • Transfer to a plate and keep warm. Cook the remaining pan cakes in the same way.
  • Fill the pan cakes with the spinach and prawns. Garnish with the tomato, coriander sprigs and lemon wedges. Serve warm.

INGREDIENTS

For the pan cakes

  • 200 grams plain flour
  • ½ teaspoon salt
  • 3 eggs
  • 400 ml semi skimmed milk
  • 1 tablespoon low fat spread
  • 1 tomato, quartered, fresh coriander sprigs and lemon wedges, to garnish

For the filling

  • 2 tablespoon Cooking oil
  • 2 medium red onions, sliced
  • ½ teaspoon crushed garlic
  • 1 in piece fresh root ginger, shredded
  • 1 teaspoon chili powder
  • 1 teaspoon garam masala
  • 1 teaspoon salt
  • 2 tomatoes, sliced
  • 250 grams leaf spinach, thawed and drained
  • 125 grams frozen cooked peeled prawns, thawed
  • 2 tablespoon chopped fresh coriander

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