Prawn Corncakes

12 ingredients
3 steps

Ingredients

  • 2 1/4 cups self-rising flour
  • 3/4 cup buttermilk
  • 2 None eggs, separated
  • 3 1/2 tbsp butter, melted
  • 2 cups can sweet corn, drained, rinsed
  • 10.5 oz small cooked prawns, peeled, deveined, finely chopped
  • 1/2 tsp smoked paprika
  • 2 tbsp fresh cilantro, chopped + extra leaves, to serve
  • 1/4 cup sweet chili sauce
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • 1 clove garlic, peeled and minced

Directions

  1. 1
    Sift flour into a large bowl. Whisk in buttermilk, egg yolks and 2 1/2 tbsp melted butter until smooth. Fold in sweet corn, prawns, paprika and chopped cilantro. Season. Whisk egg whites to soft peaks then fold in.
  2. 2
    Working in batches, brush a large frying pan with remaining butter. Drop large spoonfuls of batter into pan and cook over medium heat, for 2-4 mins, flipping once, until set and golden.
  3. 3
    To make the dressing, whisk together sweet chili sauce, soy sauce, sesame oil and garlic. Serve pancakes topped with reserved cilantro leaves and dressing.

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