Serves 1 10 mins Prep 25 mins Cooking
Serves 1 10 mins Prep 25 mins Cooking
1
Combine flours, turmeric, salt, and a pinch of pepper in a bowl. Add coconut milk and iced water. Stir until smooth. Cover. Refrigerate for 1 hour to rest! Important step!
2
Heat 2 teaspoons of oil in a 22cm (base) non-stick frying pan over medium-high heat. Add mince. Cook, stirring with a wooden spoon to break up mince, for 4 minutes or until browned. Add zingy chilli boost and sugar snap peas.
3
Cook for 2 minutes. Remove from heat. Add half the spring onion. Stir to combine and keep warm in a bowl. Wipe the pan clean.
4
Add remaining onion to batter. Brush your pan with half the remaining oil. Heat over medium-high heat. Add half the batter to pan. Tilt the pan, swirling batter to cover base and slightly up the side.
5
Cook for 5 minutes or until base is golden. Place half the mince mixture and half the prawn on half the pancake, top with mint then fold over to enclose. Transfer to a plate. Repeat with remaining ingredients.
