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Zespri® Sungold Chilli Dip with Prawn Pancakes

Ingredients for Pancakes

  • 150 g plain flour
  • ½ level teaspoon baking powder
  • ½ level teaspoon salt
  • ½ level teaspoon chilli powder
  • 2 eggs
  • 120 ml water
  • 1 clove garlic, finely chopped
  • 50 g (about 5 stalks) chives, cut into 3 cm lengths
  • 50 g (1/2 small carrot), finely shredded
  • 150 g (shelled weight) prawns, cut into 1 cm pieces
  • A little oil for shallow pan-frying

Ingredients for Chilli Dip

  • 3 large fresh red chillies, with seeds removed
  • 2 Zespri Sungold Kiwi fruit (200 g), peeled and cut into chunks
  • 2 Tbsp lime or lemon juice
  • 2 Tbsp (20 g) sugar
  • ¼ tsp salt

Developed exclusively for Zespri by popular Malaysian chef Rohani Jelani

ZESPRI SUNGOLD CHILLI DIP WITH PRAWN PANCAKES

Directions

  1. Place flour, baking powder, salt and chilli powder into a medium-size mixing bowl. Make a well in the centre and crack in the eggs. Add water and mix well to make a thick batter. Stir in the garlic, chives, carrot and prawns. Mix well.

  2. Heat about 2 tablespoons of oil in a frying pan over medium heat. Drop tablespoons of the batter on the hot pan and cook 3 – 4 minutes per side until golden brown. Remove from pan. Repeat with remaining batter.

  3. To make chilli dip, place sliced chillies, Sungold kiwifruit, lime juice, sugar and salt in a small electric chopper/blender. Whizz finely and transfer into a small bowl. Serve alongside the hot pancakes.