Spicy pancakes and prawn salad with coconut sambal

Having made some fresh coconut sambal for dinner last night we were trying to find ways to use the leftovers in our meals today.   We first used it this morning to spice up some pancakes and finished off the remaining sambal with a spicy prawn salad.  We have posted the recipe for the prawn salad in an earlier blog.   Once the prawns (marinated in blackened cajun seasoning) were cooked we added 2 heaped tablespoon of the sambal and served it on bed of rocket and ripe mango.  We’ve added the recipe for the pancakes below if you prefer savoury options for breakfast versus sweet.


What do I need to make it?

  • 3/4 cup chestnut flour
  • 1/4 cup desiccated coconut
  • 1/2 tsp baking soda
  • 1/2 tsp paprika
  • 2 tbsp sambal
  • 1 egg
  • 1 cup milk
  • Salt to taste

How many will I make?

Around 6-8 pancakes depending on size

How do I make it?

Place all dry ingredients in a bowl and whisk in the egg and milk till the batter coats the back of your spoon.   Add in the sambal and give it a good mix.  Cook pancakes on both sides with a knob of butter and serve it with some Thai sweet chilli sauce (works really well).

Stir fried prawns on a bed of brown rice soba noodles

For all you prawn and Chinese food lovers here’s a simple recipe for some delicious jumbo prawns with healthy brown rice soba noodles.  We had it for supper last night with some stir fried vegetables dressed with garlic, soya sauce and Shaohsing wine.

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What do I need to make it?

  • 20 prawns de-veined, washed and patted dry
  • 2 sprigs of spring onion chopped
  • 2 handfuls of brown rice soba noodle boiled and drained (keep in cold water to keep them separate)

For the marinade

  • 1 inch piece of ginger minced
  • 4 garlic cloves minced
  • 2 tsp dark soya sauce
  • 1 tsp rice wine vinegar
  • 1 tsp spiced black rice vinegar
  • 2 tsp Shaohsing wine
  • 1 tsp toasted sesame seed oil
  • 1 tsp Chinese five spice powder
  • 1/2 tsp white pepper
  • Dash of salt

How much will I make?

Serves 2

How do I make it?

First mix all the marinade ingredients in a bowl, add the prawns and allow to marinade for a couple of hours in the fridge.  Heat the wok and stir fry the prawns till cooked through.   Garnish with spring onions and add the cooked noodles.  Give it a good toss and serve in bowl.

Pan fried prawns

Dinner tonight consisted of barbecued chicken legs (store bought but jazzed up with some chili flakes, Heinz barbecue sauce, Sriracha hot chili sauce and honey), a simple salad of butterhead leaves and apples dressed with olive oil and apple cider vinegar and a quick pan fried starter of prawns.


Pan fried prawns

What do I need to make it?

  • 20-24 raw prawns de-veined, washed and patted dry
  • 3 sprigs of spring onion chopped
  • 1 clove of garlic finely chopped
  • 1/2 tsp of red chili flakes
  • 1/2 tsp black pepper
  • 2 tsp of white wine vinegar
  • 2 tbsp olive oil
  • Handful of fresh parsley chopped
  • Salt to taste

How do I make it?

Add oil and garlic to hot pan and stir for 30 seconds.  Add chili flakes and give it a quick stir before adding the spring onions.  Saute for a minute before adding prawns.   Turn the prawn after a couple of minutes and cook until done.  Sprinkle black pepper and season with salt.   Add vinegar and stir for another minute or so.  Switch off heat and garnish with chopped parsley and serve hot.

Pantry essentials

Our predominantly Indian pantry is normally well stocked with both whole and ground spices.  On one of our many shopping trips to Costco we found large bottles of herbs and rubs on offer at a very reasonable price.  One of things we picked up to add to our pantry is now an absolute must have if you love all things spicy – Schwartz Blackened Cajun Seasoning – WARNING for the faint at heart this mix carries a punch.


Here’s a simple recipe (very Paleo friendly) for a delicious salad option:

What do I need to make it?

  • 30-40  deveined shelled prawns washed and dried
  • 2  tbsp Schwartz Blackened Cajun seasoning (more if you want it spicy)
  • 1 tsp olive oil
  • 1 ripe mango (Brazilian variety – firm and sweet)
  • Salad onions/basil (optional)
  • 1 packet salad greens of your choice

How do I make it?

Mix the prawns with oil and spice and refrigerate for a couple of hours (the longer the better to allow marinade to penetrate the prawns).  Heat pan and cook prawn on both sides till done (should not take more than 10 minutes).  Garnish with chopped salad onions and basil (optional).

Divi up the salad greens into two bowls and spread chopped mangoes around the bowl.  Place equal portions of cooked prawns in the middle and serve hot.

Alternatively try the salad with cherry tomatoes and ripe avocado instead o f the mangoes.