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Foodgeek: |
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Rating: |
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Servings: |
12 pieces |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1/2 cup all-purpose flour
1/4 cup cornstarch
1 cup hot milk
1/2 tsp. turmeric
1 tsp. curry powder or curry paste
1 tsp. baking powder
Salt and freshly ground pepper
2 unpeeled Yukon Gold potatoes, shredded
12 oz. peeled shrimps, coarsely chopped
2 tbsp. chopped coriander
1/4 cup vegetable oil
Garnish:
1 head Boston lettuce
1 sprig mint, coriander or basil
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Directions:
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Combine flour and cornstarch. Stir in hot milk. Consistency should be like crêpe batter. Cool. Stir in turmeric, curry powder, baking powder, salt, pepper,
potatoes, shrimps and coriander.
Heat about 1/2-inch oil in skillet on medium-high heat until a cube of bread turns golden in 30 seconds. Scoop a heaping teaspoon of mixture into oil and flatten. Fry until golden, about 1 minute. Turn over and fry second side. Shrimp should be pink and potato cooked.
Place lettuce and herbs on platter. Add pancakes on top. Roll each pancake with some herbs in a lettuce leaf and dip in spicy lime sauce. Makes about 12 cakes.
SPICY LIME SAUCE
Combine 1 teaspoon chopped garlic with 1 teaspoon Chinese chili sauce, 1 tablespoon fish sauce, 1/4 cup water, 3 tablespoons lime juice, 1 tablespoon brown sugar, 2 tablespoons grated carrot, 2 tablespoons chopped fresh mint. Makes about 1/2 cup.
recipes By LUCY WAVERMAN
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Comments from olga
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A crispy mouthful served in a Thai manner with lettuce leaves and herbs. These can be reheated in a 350 F oven for 7 to 10 minutes or until hot.
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