Crab Pancakes
- 125g chickpea flour
- 2 tsp oil
- Pinch of salt
- Oil for frying
- 100g white crab meat
- 200g chopped fresh ginger,
- blanched in hot water for a few minutes
- 2 spring onions, sliced
- Bunch of coriander, sliced
- 10g each green and red chillies, finely diced
- 100ml lemon juice
- Salt and pepper
- Lettuce leaves, to garnish
- Make the pancakes by mixing the ingredients with 300ml of water, until you have a thin smooth batter. Heat a little oil in a large pan, then ladle in a quarter of the batter and swirl to make a thin pancake. When golden brown, flip the pancake, then repeat until you have four pancakes in total.
- Make your crab filling by mixing the crabmeat, ginger, spring onion, chillies, and coriander in a bowl. Stir in the lemon juice, and season well. Serve the pancakes with the crab mixture on top, and garnish with coriander and lettuce leaves. Perfect!
30 mins
2 serving