50g/2oz rice flour
175g/6oz plain flour
pinch salt
1 tsp sesame oil
pinch white pepper
about 200ml/7fl oz water
4 spring onions, finely sliced
handful beansprouts
oil, for frying
100ml/3½fl oz natural yoghurt
1 lime, juice only
2 garlic cloves, finely chopped
2.5cm/1in piece fresh ginger, finely chopped
1 tbsp ground coriander
1 tsp ground cumin
1 tsp garam masala
1 tsp paprika
pinch salt
1 tsp chilli flakes
24 raw king prawns, peeled, deveined and slit down the back
25ml/1fl oz vegetable oil, for frying
lime wedges
chopped fresh coriander
chopped chilli
For the pancakes, mix the flours, salt, sesame oil and white pepper together in a bowl. Stir in enough water to make a batter the consistency of double cream. Gently fold in the spring onions and beansprouts.
Heat a little oil in a pan and add a ladleful of batter. Fry for one minute on both sides, then remove from the pan to a plate and keep warm. Repeat with the remaining batter.
For the prawns, place all the ingredients except the prawns and vegetable oil into a bowl and mix well. Add the prawns and leave to marinate for at least ten minutes.
Remove the prawns from the marinade and shake off any excess. Heat the vegetable oil in a pan and fry the prawns for about five minutes, turning occasionally.
To serve, place the pancakes onto serving plates and top with the prawns.
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