CORN AND SHRIMP 'PANCAKES' TOPPED WITH HUITLACOCHE BUTTER AND MING'S MOLE SAUCE
Steps:
- Preheat a large skillet or comal or griddle on medium-high heat and coat with lard or grapeseed oil.
- In a large bowl, whisk together the masa harina, eggs and milk. Fold in the whites, butter, and scallions. Fold in the kernels and shrimp. Ladle about 4 ounces of batter into the hot oil. Brown on both sides, about 3 minutes a side. Drain on paper towels and season lightly with salt and pepper.
- Plating: On a large plate, spread some mole. Top with pancakes, garnish with a dollop of huitlacoche butter.
- Mix all together in a bowl and keep in the refrigerator.
- In a dry saucepan, toast the almonds, sesame seeds, 5-spice, cinnamon, and tea until slightly smoking. Add the onions, garlic, and ginger and saute for 1 minute. Add the chiles and 1/2 of the soaking liquid. Add the mango and Shoaxing wine. Add stock and simmer 5 to10 minutes until slightly reduced, and all alcohol is burned off. Add chocolate and heat several more minutes. Transfer to a blender and blend at high speed. Check for seasoning.
PRAWN AND SWEETCORN PANCAKES
Make and share this Prawn and Sweetcorn Pancakes recipe from Food.com.
Provided by Sonya01
Categories Australian
Time 30m
Yield 12 pancakes
Number Of Ingredients 12
Steps:
- Finely chop prawns and place in a bowl. Add spring onions, chilli and coriander; season with salt and freshly ground black pepper. Sift flours into a separate bowl. Add 150ml cold water and eggs and whisk until smooth. Stir in prawn mixture and corn kernels. Season with salt and pepper. The mixture should be the consistency of thick cream.
- Grease a non-stick frying pan with oil and preheat over moderate heat for 2-3 minutes. Ladle spoonfuls of batter into pan - enough to form a pancake about 7.5cm in diameter. Cook for 2-3 minutes or until underside is golden. Using a spatula, flip pancake and cook for a further minute or so before turning out. Repeat with remaining batter. You may need to adjust the heat as you cook the batter - reduce it after the first few batches. Keep pancakes warm in the oven on a low heat, covered with a cloth until all batter is cooked.
- Serve warm with sour cream, smoked salmon and a lime wedge.
Nutrition Facts : Calories 100.3, Fat 5.7, SaturatedFat 3.1, Cholesterol 49.4, Sodium 39.3, Carbohydrate 10.2, Fiber 0.9, Sugar 0.4, Protein 3
SWEET & SOUR PRAWNS
Transform prawns into a takeaway treat - sweet & sour prawns - in less time than it would take to have it delivered. Alternatively, try with chicken or pork, if you prefer
Provided by Barney Desmazery
Categories Dinner
Time 30m
Number Of Ingredients 14
Steps:
- Tip the prawns in a bowl and mix with the soy, then set aside for a few minutes. Stir in the cornflour.
- Heat the oil in a wok over a high heat to a depth of 3-4cm. When it's shimmering or a cooking thermometer reads 170C, fry the prawns in batches for about 2 mins until crisp and golden, turning them with a slotted spoon halfway through. Carefully lift onto a plate using the slotted spoon. Turn off the heat. Leave the pan for a few minutes to cool down.
- Carefully pour all but 1 tbsp oil from the wok - keep the remainder for use in another recipe or discard.
- Put the wok back on a high heat. When the oil is shimmering, carefully add the onion and peppers, and stir-fry for 1 min. Add the garlic and ginger, and continue to cook for 30 seconds, then scatter over the sugar and pour in the vinegar. Turn up the heat and boil for 2 mins. Stir in the soy and ketchup to make a thick, glossy sauce. When you're ready to serve, tip the prawns back into the pan and stir to coat in the sauce. Scatter over the chopped coriander and serve with cooked rice on the side.
Nutrition Facts : Calories 263 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 15 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 3 milligram of sodium
KOREAN-STYLE PRAWN & SPRING ONION PANCAKE
Taking just 20 minutes from kitchen to plate, this Korean-style savoury pancake will make an easy-to-prepare meal for one
Provided by Good Food team
Categories Dinner, Lunch
Time 20m
Number Of Ingredients 11
Steps:
- Mix all the dipping sauce ingredients together and set aside.
- In a bowl, mix the flour, chilli powder and a pinch of salt. Beat together 100ml water, the egg and garlic. Make a well in the centre of the flour and pour in the water mixture, beating all the time to make a smooth batter.
- Heat the oil in a medium non-stick frying pan and cook the spring onions for 1 min until beginning to soften. Scatter over the prawns, then pour on the batter to cover. Cook on a medium heat for 3-4 mins or until the bottom is fully set and turning golden, and the top is beginning to set. Flip over and cook the other side for 3-4 mins more until cooked through. Slice into wedges and serve with the dipping sauce.
Nutrition Facts : Calories 545 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 3 milligram of sodium
MINI PRAWN & SWEETCORN CAKES
These fritters are lightly spiced with cumin. Serve as a starter or nibble
Provided by Cassie Best
Categories Starter
Time 30m
Yield Makes 16
Number Of Ingredients 7
Steps:
- Put half the prawns, half the sweetcorn, half the cumin seeds, all the flour, 100ml water and some seasoning into a food processor. Whizz until smooth, then tip into a bowl.
- Roughly chop the remaining prawns and add to the mixture with the remaining sweetcorn and cumin seeds, the coriander and spring onions. Mix well.
- In a large pan or wok, heat enough oil to come 1-2cm up the side of the pan. Spoon walnut-sized blobs of the mixture into the hot oil. Squash down a little with a spoon and cook for 1-2 mins each side until golden brown and crisp (you will have to do this in batches). Drain on kitchen paper and serve warm.
Nutrition Facts : Calories 89 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
MARY'S PRAWN & CORN ROSTI
These crispy prawn cakes are perfect for when you feel like a comforting treat - and they're great to welcome the kids home from school
Provided by Mary Cadogan
Categories Buffet, Lunch, Snack, Supper
Time 55m
Number Of Ingredients 5
Steps:
- Boil the potatoes in their skins for 20-25 minutes until just tender. Leave to cool, then peel off the skins. Grate into a large bowl using the coarse side of the grater.
- Chop the spring onions fairly finely and strip the corn from the cobs if using fresh (see tip below). Boil the fresh or frozen corn for 3 minutes, then drain well and add to the potatoes with the spring onions, prawns, parsley and plenty of salt and pepper, mixing well. Shape the mixture between your hands into eight cakes. Dust lightly with flour. You can chill the cakes for several hours, on a plate covered with cling film, until you are ready to cook them.
- Heat a generous knob of butter and a drizzle of oil in a pan, add four potato cakes and fry for 3 minutes, flip over and fry for a further 3-4 minutes, until crisp and golden. Remove and keep them warm while you cook the rest of the cakes. Sprinkle with sea salt and pepper and serve with wedges of lemon on the side for squeezing over, if liked.
Nutrition Facts : Calories 295 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 48 grams carbohydrates, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 0.84 milligram of sodium
PRAWN & SWEETCORN FRITTERS
These little starters tick all the boxes - healthy, quick and incredibly moreish!
Provided by Barney Desmazery
Categories Buffet, Starter
Time 25m
Number Of Ingredients 11
Steps:
- Tip the flour, baking powder and ½ tsp salt into a bowl or jug. Whisk in the eggs and milk to form a thick smooth batter. Stir the curry paste into the batter and mix until combined. Tip the sweetcorn, spring onions, coriander and prawns into another larger bowl.
- Pour the batter onto the sweetcorn, mix and fold through to combine. Heat a few tbsp of oil in a large, non-stick pan until hot. Fry large spoonfuls of the batter at a time (do this is batches), for about 2 mins each side, or until golden and cooked through. You will make about 8-10. Keep warm in a low oven while you cook the rest. Serve with sweet chilli sauce.
Nutrition Facts : Calories 399 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 1.04 milligram of sodium
SWEET & HOT PRAWN & PINEAPPLE CURRY
A rich and fragrant prawn curry, ready to eat in just half an hour
Provided by John Torode
Categories Dinner, Main course
Time 30m
Number Of Ingredients 11
Steps:
- In a heavy-based pan, heat the oil and add the curry paste. Fry for 2 mins, add the sugar and turmeric, then stir well. Splash in the fish sauce, then the coconut milk and pineapple. Bring to the boil. Add the lime leaves or juice, chilli and lemongrass. Simmer for 3 mins, throw in the prawns and simmer for 5 mins more until the prawns change colour.
Nutrition Facts : Calories 304 calories, Fat 20 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 16 grams protein, Sodium 1.31 milligram of sodium
SWEETCORN PANCAKES
These easy, storecupboard sweetcorn pancakes are great for a late or weekend breakfast, or even an after school snack
Provided by Good Food team
Categories Breakfast, Brunch, Lunch, Side dish, Snack, Supper
Time 40m
Number Of Ingredients 11
Steps:
- First turn the grill on high. If using fresh corn, remove the husk and slice the kernels from the cob with a large sharp knife, then cook them in a pan of boiling water for 5 minutes. Drain and leave to cool while you whisk the eggs, milk and butter together. Whisk in the flour and a large pinch of salt until smooth, then mix in the corn (fresh or canned) and the spring onions.
- Put the tomatoes cut-side up on a large baking tray, drizzle with olive oil and season with salt and pepper. Lay the bacon next to the tomatoes in a single file on the tray. Grill for 8-10 minutes until the tomatoes have softened and the bacon is crispy, turning the rashers over at half time.
- While the bacon's crisping up, heat the sunflower oil in a large frying pan. Add 4 large spoonfuls of the batter and fry for 1-2 minutes on each side until the pancakes are puffed up and golden. Lift out on to a plate lined with kitchen paper and cook the remaining 4 pancakes. Bring to the table with a bottle of chilli sauce.
Nutrition Facts : Calories 309 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 26 grams carbohydrates, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.43 milligram of sodium
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