Rice Paper Scallion Pancake

Ingredients: The ingredient amounts are for one portion.

• Prawns 150g or 5.3oz, cooked
• Sesame Oil ½ tsp
• White Pepper ½ tsp
• Salt pinch
• Rice Paper Sheets 5
• Soy Sauce 2 tbsp
• Spring Onion 2
• Garlic 1 clove
• Chilli Oil Crunch 1 tsp
• Sesame Oil 1 tsp
• Cornflour 1 tsp

Instructions:

Finely dice the prawns, spring onions, and garlic. In a mixing bowl, combine them
with 1 tsp sesame oil, corn starch, salt, and white pepper. Mix until evenly coated.
Lightly wet a rice paper sheet by dipping or brushing with water until just soft.
Avoid over-soaking, which can cause tearing or stickiness later.

Place 1/5 of the filling in a line across the centre. Roll the rice paper over the filling
to form a log, fold in the sides, and then gently spiral it into a coiled pancake
shape. Press slightly to hold the shape—don’t worry if they loosen slightly while
cooking.

Pan Method: Lightly spray a non-stick pan with oil and set to medium-low heat.
Cook each pancake for about 4–5 minutes per side, or until golden and crisp. Air
Fryer Method: Spray both sides of the pancake with oil. Cook at max crisp setting
(200°C/390°F) for 8 minutes per side, flipping once.

In a small bowl, mix together soy sauce, chili oil, ½ tsp sesame oil, and sesame
seeds. Dip your warm, crispy pancakes into the sauce and enjoy!