HOUSE OF ASIA
See the recipe
Thai pancakes with shrimp
Delicate coconut pancakes filled with aromatic shrimp and coriander are the perfect option for a quick Thai-style meal.
Ingredients
- 1 teaspoon House of Asia Garlic, Ginger and Chili Pastes
- 16 shrimps 16/20, peeled and cleaned
- ½ onion, cut into strips
- 2 tablespoons chopped cilantro
- Olive oil for frying
Cake:
- 1 cup Coconut milk 5-7% House of Asia
- 1 glass of water
- 2 cups of flour
- 4 eggs
- 150 g melted butter
- Pinch of salt
A method of preparing
- Prepare the dough: In a bowl, combine the coconut milk, water, and eggs. Then gradually add the flour, butter, and salt, mixing constantly until the dough is smooth. If the dough is too thick, add more water.
- Pour a little olive oil into a non-stick pan, spread the batter evenly over the entire surface and fry the pancakes on both sides until golden brown.
- Cut the shrimp into centimeter-sized pieces and fry in heated olive oil with the onion for about a minute. Then add the garlic, ginger, chili paste, and coriander, mix thoroughly, and set aside.
- Place the cooked pancake on a board, place the filling in the center, and fold it over to form an envelope. Place the prepared pancakes seam-side down in the pan and cook for 2 minutes on each side.
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