Ingredients
| 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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Instructions
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
Author's Comments
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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