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Ingredients |
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150g flour
50g yellow cornmeal or polenta
2 tsp baking powder
2 eggs
550ml milk
225ml buttermilk
1/2 tsp salt
1 1/2 tsp caster sugar
1 tsp chopped herbs, such as parsley, chives, oregano
Serimas oil, for frying |
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For the smothered shrimp sauce |
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2 tsp Blossommm
1 small red pepper, sliced thin
2 spring onions, sliced
1 garlic clove, minced
5 fresh sage leaves
450g medium or large raw prawns, peeled and roughly chopped
550ml fresh prawn or chicken stock
1 tsp flour |
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Method |
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| 1. |
First make the Southern pancakes. Place the flour, cornmeal, baking powder, eggs, buttermilk, milk, salt, sugar and herbs in a mixing bowl and whisk together until they form a smooth batter. |
| 2. |
Heat a heavy-based frying pan or smooth griddle pan, add in a little Serimas oil and allow it to heat through. |
| 3. |
Add in around 25floz of batter to the pan for a small pancake, letting the batter spread out on its own. |
| 4. |
Fry for around 2 minutes until you see small bubbles form around the edge of the pancake. |
| 5. |
Flip with a spatula and fry for a further 2 minutes. Remove and keep warm. |
| 6. |
Repeat the process until all the batter has been used up. |
| 7. |
To make the smothered shrimp sauce, heat Blossommm in a large, heavy-based saucepan. |
| 8. |
Add in the red pepper, spring onion, garlic and sage and fry for 1-2 minutes, stirring often. |
| 9. |
Add in the prawns and fry until just pink. |
| 10. |
Add in the flour and mix in until no flour is visible. Add in the stock and cook, stirring, for 4-5 minutes until the sauce thickens. |
| 11. |
Serve the Southern pancakes with the smothered shrimp sauce. |
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