Prawn Corncakes
Ingredients
- 2 1/4 cups self-rising flour ⓘ
- 3/4 cup buttermilk
- 2 None eggs, separated ⓘ
- 3 1/2 tbsp butter, melted ⓘ
- 2 cups can sweet corn, drained, rinsed ⓘ
- 10.5 oz small cooked prawns, peeled, deveined, finely chopped ⓘ
- 1/2 tsp smoked paprika ⓘ
- 2 tbsp fresh cilantro, chopped + extra leaves, to serve ⓘ
- 1/4 cup sweet chili sauce ⓘ
- 1 tsp soy sauce ⓘ
- 1 tsp sesame oil ⓘ
- 1 clove garlic, peeled and minced ⓘ
Instructions
- Sift flour into a large bowl. Whisk in buttermilk, egg yolks and 2 1/2 tbsp melted butter until smooth. Fold in sweet corn, prawns, paprika and chopped cilantro. Season. Whisk egg whites to soft peaks then fold in.
- Working in batches, brush a large frying pan with remaining butter. Drop large spoonfuls of batter into pan and cook over medium heat, for 2-4 mins, flipping once, until set and golden.
- To make the dressing, whisk together sweet chili sauce, soy sauce, sesame oil and garlic. Serve pancakes topped with reserved cilantro leaves and dressing.
Nutrition & Diet Analysis (per serving)
887
kcal
44% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).