Coconut Prawns Pancakes with Fresh Herbs

Ingredients for Coconut Prawns Pancakes with Fresh Herbs

• 130g chickpea flour

• 1 (160g) can unsweetened coconut milk

• 3 large eggs

• 1 teaspoon kosher salt, divided

• 3/4 teaspoons ground turmeric, divided

• 6 slices thick-cut bacon, cut into 1/4" pieces

• 450g small peeled and deveined prawns

• 1 bunch spring onions, thinly sliced

• 8 teaspoons virgin coconut oil, divided

• Mung bean sprouts, fresh herbs, such as coriander, mint, and/or basil, chilli oil (optional), and lime wedges (for serving)

Whisk chickpea flour, coconut milk, eggs, 1/2 teaspoons salt, and 1/2 teaspoons turmeric in a medium bowl until smooth; set aside.

Place bacon in a large nonstick skillet. Heat over medium and cook until fat is rendered and bacon is beginning to crisp, 1–2 minutes.

Season prawns with remaining 1/2 teaspoons salt and 1/4 teaspoons turmeric, then add to bacon in skillet. Continue to cook, stirring often, until prawns is opaque and bacon is crisp, about 5 minutes. Transfer to a large bowl and toss with spring onions. Wipe out skillet.

Heat 1 teaspoon oil in same skillet over medium-high. Add one-quarter of prawns mixture and shake to distribute in an even layer. Once sizzling, pour 120ml pancake batter over prawns mixture, being careful not to tilt pan to shift the even layer of prawns mixture. Cover and cook one minute, then uncover and continue to cook until bottom of pancake is golden-brown and centre is fully set, 2–3 minutes more. Carefully slide onto a plate. Repeat with remaining oil, prawns mixture, and batter to make 3 more pancakes.

Top pancakes with mung bean sprouts and herbs. Drizzle with chilli oil, if using, and serve with lime wedges alongside.

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