Oriental Prawn Pancakes

FOR THE CHILLI TOMATO SAUCE
2 tb Olive or vegetable oil
1 Clove garlic; crushed
1 Green chilli; finely
-choppped
2 Cm; (1 inch) piece root
; ginger, peeled and
; grated
200 g Canned chopped tomatoes
2 tb Coriander; roughly chopped
200 g Raw tiger prawns; fresh or
-frozen,
; defrosted (7oz)

To prepare the pancakes, place the flour into a mixing bowl, gradually add
the beaten egg and milk. Beat the batter until smooth. Allow the batter to
stand for 30 minutes.

To prepare the chilli tomato sauce, heat 1 tablespoon of oil in a frying
pan over a moderate heat, add the garlic, chilli and ginger and fry for 1
minute before adding the chopped tomatoes, roughly chopped coriander. Add
seasoning to taste. Reduce the heat and simmer for a further 5 minutes
whilst making the pancakes.

Heat 1 teaspoon of oil in a frying pan and pour in sufficient batter to
cover the base of the pan. The batter should run easily over the base of
the pan in order to achieve a thin light pancake. Cook the pancake for
about 1 minute on each side.

Wipe the frying pan with a piece of absorbent kitchen paper before making
the next pancake. Re-oil the frying pan and continue making pancakes until
all the batter has been used.

Keep the pancakes warm by stacking them on top of each other and covering
with kitchen foil.

Wipe the frying pan, place the remaining oil in the frying pan and place it
over a moderate heat. When the oil is hot add the prawns and fry for 1
minute on each side. Re-heat the sauce.

Serve the prawns on a ruched pancake with a little of the sauce spooned
over the top.

Notes Serve with steamed vegetables eg pak choi, sugar snaps or choy sum.