Coconut and coriander pancakes with crab

Method

1. For the pancake batter, whisk the flour and coconut milk together. Add the egg and a good pinch of salt and whisk again. Leave to rest whilst preparing the filling and dressing.

2. For the filling, mix the crab with the mayonnaise and red onion and season well with salt and freshly ground black pepper.

3. To make the chilli dressing, mix the chilli sauce with the garlic, lime juice and fish sauce. Add the sunflower oil and whisk to a smooth emulsion.

4. Heat a small frying pan until smoking hot. Whisk the batter briefly, adding a little water if it has thickened. Brush a little oil over the pan and ladle in enough batter to thinly coat the base.

5. Cook for about 20-30 seconds, before scattering a 5 coriander leaves over.

6. Cook for a further 30 seconds and flip over. Repeat with the remaining ingredients to create 8 pancakes, keeping them warm until all the pancakes are cooked.

7. Spoon a little of the crab mixture along the centre of each pancake, add a few chives and roll the pancakes up. Toss the salad leaves in the chilli dressing and serve straight away with the pancakes.

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Ingredients

For the pancakes

125g plain flour
200ml coconut milk
1 egg
pinch Salt
1 tsp vegetable oil

For the filling

250g white crab meat, picked over
1 tbsp mayonnaise
2 tbsp very finely chopped red onion
small bunch Chives

For the chilli dressing

1 tbsp sweet chilli sauce
1 garlic clove, roughly chopped
2 tbsp lime juice
1 tbsp nam pla (Thai fish sauce)
3 tbsp sunflower oil

To cook the pancakes

3-4 tbsp vegetable oil
40 coriander leaves

For the herb salad

handful Mint
handful mizuna
1 tbsp dill sprigs

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