Prawn and spring onion egg rolls
Serves 4
5 eggs
1 stick of spring onion
1 tsp sesame seeds
8 prawn cutlets
1 carrot, cut into thin strips
small bunch of coriander, washed and roughly chopped
small red pepper, thinly sliced
Iceberg lettuce, roughly chopped
Salt
Store-bought plum sauce
Break eggs into bowl and whisk. Thinly slice the whites of the spring onion and add to the egg mixture, along with the sesame seeds, and season with salt. This is your pancake mix ready to go.
In a medium-sized non-stick frying pan heat a small amount of oil, then add enough egg mix and swirl around the pan to coat in a thin layer. When the egg has set slide onto a plate. Repeat this to make four pancakes.
Season the prawns and quickly pan fry. Remove from heat and when cool enough, cut in half down the middle.
In a bowl add the chopped carrot, coriander, red pepper and lettuce.
Lie the pancake on a flat surface, and add a good handful of salad into the middle and half-way up the pancake, then add four of the halved prawns. Gently fold up the bottom of the pancake, half-way up the salad, then fold the sides of the pancake over the centre.
Serve with plum sauce.
| Elliot and Victoria Warne are parents of three rambunctious boys and owners of Titirangi café and catering business, Vevo. |
AS FEATURED IN ISSUE 19 OF OHbaby! MAGAZINE. CHECK OUT OTHER ARTICLES IN THIS ISSUE BELOW
