Serves: mum & bub Freezer friendly: No
A great way to introduce shellfish into your babies diet. Paired well with stir fry and rice for the older kids!
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Prawn Pancake
GF | DF | EF | NF | RSF - Contains Shellfish (great for shellfish - crustacean, introduction)
Equipment
- Knife
- Cutting board
- Small Bowl
- Frying Pan
Ingredients
- 1 cup uncooked prawns (you can also buy the frozen ones to defrost)
- 1 tbsp finely grated carrot (juice squeezed out)
- 1/4 tsp lemongrass (finely chopped)
- 1 tsp Thai basil (finely chopped)
- 1 tbsp tapioca starch
Instructions
- Take the prawns (defrosted if buying frozen) and squash them flat using the flat side of your knife. From here, finely chop them and add to a small bowl
- Finely chop the Thai basil and lemongrass and add them to the bowl with the prawns
- Add in the finely grated carrot and tapioca and mix all ingredients well to combine
- Place into a medium - large sized zip lock bag OR between two pieces of baking paper. Beat gently to flatten thinly. If using a zip lock bag, I flatten the mixture all the way to each edge
- Place into the fridge for 15 minutes - this helps the batter stay together
- Preheat a frying pan over a medium/high heat with your chosen cooking oil/fat (we used lard here)
- Once the pan is hot, it's time to place the batter into the pan. If using a zip lock bag, gently break the bag and tear one side off, placing that side down onto the pan, then peel off the other side. If using baking paper, pull off one side, placing that side down to cook, and once in the pan pull the other baking paper off too
- Cook on one side for roughly 1.5 minutes, then flip to cook for another 1.5 minutes on the other side
- Slice into blw friendly finger shapes to serve
Notes
Recipe by Jane Houston for Boob to Food
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