I havent posted a recipe for IHCC for a while, been too busy to look for Ellie Krieger recipes:). This recipe is by Mark Bittman, and he is this month's Featured Chef, although I think he is more of a food critic than chef. I saw this recipe on the New York Times website, while googling for a recipe of his and luckily I had all the ingredients including the prawns.
I gave the batter a bit of a spice kick by adding a generous pinch of chilli powder , cumin powder and a finely chopped chilli and used only freshly chopped coriander as the herb of choice. I think this is supposed to be slightly more thinner and crepe like but I made mine more american pancake style.
Recipe : Tortillatas with Shrimp recipe slightly spiced version of Mark Bittman's recipe .
1/2 cup gram flour ( chickpea flour)
1/2 cup plain flour , sifted
1/2 tsp baking powder
1/4 of a medium onion , finely chopped.
1 green or red chilli finely chopped
pinch of ground cumin
pinch of ground chilli powder
pinch of pepper
generous pinch of salt
6-8 large frozen prawns ( defrosted) or use fresh if available, chopped
Finely chopped fresh coriander leaves, ( leaves only) about a big handful
oil ( I used corn oil)
1 cup and an extra 2 tbsp of water
Place both flours, baking power , spices and salt into a bowl. Add water gradually , whisking with a whisk as you add water. Add the extra two tablespoons of water and then add the onion, coriander leaves, chillies prawns and mix gently.
Heat a small frying pan, over a medium heat, add about a tablespoon of oil and swirl it around. Add a ladle of batter and spread it out . Cook for a few minutes then flip to the other side. Make sure the prawns are cooked through.
Remove and serve with a salad and chilli sauce.
Taking this over to IHCC's theme for this week, Monthly Featured Chef : Mark Bittman , come over and check out all the delicious recipes for this week.