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Ingredients
85g/3oz plain flour
1 tsp cornflour
enough sparling water to make a batter
1 garlic clove, peeled and crushed
pinch of chilli flakes
pinch of ground ginger
pinch of turmeric
pinch of salt
55g/2oz couscous
splash of double cream
1 egg yolk
To serve
1 tbsp olive oil
½ chicken breast, cut into strips
For the pinenut sauce
20g/¾oz pinenuts, toasted
2 tbsp sesame seeds, toasted
1 lime, juice only
pinch of chilli flakes
1 tsp soy sauce
1 tsp sesame oil
Method
1. To make the pancakes, place the flour and cornflour into a large bowl and
whisk in enough sparkling water to make a batter the consistency of double
cream.
2. Stir in the garlic, chilli flakes, ginger, turmeric, salt, couscous,
double cream and egg yolk to combine. Set aside.
3. Heat the olive oil in a non-stick frying pan and cook the chicken strips for
6-8 minutes, or until cooked through.
4. Heat a crêpe pan or non-stick frying pan brushed with oil and ladle the
batter mix in, spreading out evenly. Cook for 1-2 minutes on each side, or until
golden brown.
5. To make the sauce, place the pinenuts, sesame seeds, lime juice, chilli
flakes, soy sauce and sesame oil into a mini-food processor and blend until
smooth.
6. To serve, place the pancakes onto a serving plate and serve the chicken
strips on top.
7. Drizzle the pinenut sauce over to serve. |
