Prawn Curry & Rice Crepes

Prawn curry and rice crepesYour search for a super easy dinner ends here. Be prepared to wow your family and friends with this delicious combination of prawn curry and rice crepes. I can eat these delicate, lace textured crepes anytime of the day. All you need is a bunch of basic ingredients and a squeeze bottle, you are good to go. If you’re into DIY, you could always use an old water bottle, and nail three holes onto the cap. You can enjoy these crepes with the curry of your choice, such as vegetable, chicken or fish curry.

INGREDIENTS:

For the Prawn Curry:

  • 500gm shelled prawns
  • 2 tbsp oil
  • 7-8 curry leaves
  • 8 cloves of garlic finely chopped
  • 1 medium sized onion coarsely grated
  • 2 tomatoes coarsely grated
  • 1 tsp turmeric powder
  • 1 tbsp chilli flakes
  • 1 tsp sugar
  • 1 tsp tomato sauce
  • 1 cup water
  • Salt to taste

For the Rice Crepes:

  • ½ cup plain flour
  • ½ cup rice flour
  • ½ cup water
  • 1 egg white
  • Salt to taste
  • 1 squeeze bottle

INSTRUCTIONS:

For the prawn curry:

  • Heat 2 tbsp of oil in a wok, once heated add in the finely chopped garlic and the curry leaves, making sure that your garlic does not burn or get browned. Now add the coarsely grated onion with a teaspoon of sugar and let the onion cook till the raw smell goes away.
  • Then add chili flakes and tip in the grated tomatoes, add turmeric, salt and let the mixture cook till it leaves oil
  • Now add the shelled prawns and at medium heat let the prawns half cook, once the prawns are half cooked add a cup full of water and a teaspoon of tomato sauce.
  • Adjust the salt and let the gravy and prawns cook through
  • Garnish with curry leaves and serve with homemade rice crepes

For the Rice Crepes:

Rice Crepes

  • Take a big bowl and mix together plain flour, rice flour, water and egg whites with the help of a wire whisk. Make sure you whisk until the batter is smooth
  • Strain the batter through a fine sieve, making sure to remove all lumps. The batter should be able to sieve through smoothly. This is a very important step so there’re no lumps to clog up the spout of the squeeze bottle
  • Pour the sieved batter into a squeeze bottle with a funnel.
  • Heat ½ teaspoon of cooking oil on low heat in a non-stick pan. Use a paper towel to wipe off excess oil so that the crepe will not get burnt or browned by excess oil.
  • Squeeze the squeeze bottle with one hand to create net-like strips on the pan. (You need to work fast)
  • Let the crepe cook and firm up, it will take a minute. Watch over the crepe carefully so that the bottom does not brown or burn or the crepe will break when you fold.
  • Lift up the crepe with a spatula and transfer to a large plate, set aside to cool.
  • Repeat with the remaining batter and stack the cooked crepes on the plate.
  • Serve with your favourite curry
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