Prawn Recipe 


Our recommended Prawn Recipe:

Prawn and spinach crepes

 


Prawn and Spinach Crepes

This recipe is from Steve from worldlyrecipes.com. Check out his site for quick and easy, Traditional and contemporary recipes from around the world, with free downloadable recipes and competitions.  

Recipes Ingredients

Crepes:

175g/6oz plain flour
1/2f tsp salt
3 eggs
1 cups semi-skimmed milk
15g/ 1/2oz margarine

Filling:

2 tbsp vegetable oil
2 medium red onions, sliced
half tsp garlic pulp
small piece of ginger, peeled and grated
1tsp chilli powder
1tsp garam masala
1tsp salt
2 tomatoes
225g/8oz frozen leaf spinach, defrosted and drained
115g/4oz cooked prawns
2tbsp chopped fresh coriander

Garnish:

1 tomato, cut into wedges
Fresh coriander
Lemon wedges

Preparation  

Make the mix for the pancakes first, sift the flour and salt together. Beat the eggs and add to the flour. Gradually stir in the milk. Leave this to stand for 1 hour. For the filling, heat the oil in a deep frying pan, add the onion and fry until golden. Next add the garlic, ginger, chilli powder, garam masala and salt. Now add the spinach and stir thoroughly before adding the prawns, cook for 4-5 min. Keep the filling warm while you make the crepes. Heat the margarine in a non-stick frying pan or pancake pan, pour in some of the crepe mix you made earlier bearing in mind this should make about 4-6 crepes, make sure the mix is spread evenly across the pan but not to thick, once the mix starts bubbling on the top it is time to flip the crepe, once flipped cook for a further minute or so then remove from pan and keep warm. Fill the pancakes with the filling and put on a plate and garnish with the tomato, coriander leaf and the lemon wedges.

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