Stuffed pancakes with kiwi & Cantonese style prawns with mango

115 g flour
A small pinch of salt
1 egg, lightly beaten
30 ml milk
30 g sugar

1 ( 30 g ) kiwi, pureed
1 egg yolk
15 g castor sugar
150 ml milk, boiled
15 ml cherry liqueur ( optional )

1 ( 30 g ) kiwi , sliced fine
4 maraschino cherries
100 g icing sugar, for dusting
5 ml chocolate sauce

Sieve the flour and salt into a bowl. Make a well in the centre and pour in the egg and milk. Add the sugar and beat well to form a smooth batter. Set aside to stand for an hour.

Heat a little butter in a flat pan, and pour a little batter into the pan. Prepare the pancakes, cooking one side only.

In a separate pan , lightly warm the grated coconut, sugar and crushed cardamom, on a very low heat, and mix them well.

Place the filling on the uncooked side of the pancake, and roll it cover to form a cylindrical shape. Fold the edges to seal both ends.

Mix the egg yolk, sugar and liqueur in a heavy - bottomed saucepan. Whisk in the boiled milk. Place over low heat and stir , till the mixture coats the back of a wooden spoon , but do not allow the mixture to boil. Remove from the heat, pass through a strainer and allow to cool. Stir in the kiwi puree, binding well.

Place a few pancakes in a stack, drizzle the kiwi sauce on one side and dot it with the chocolate sauce. Garnish with a few slices of kiwi and a maraschino cherry. Dust with icing sugar and serve.

250 g king prawns
20 g capsicum , diced
3 g ginger
10 g garlic
30 g mango, cut into pieces
15 ml oil
2 g salt , or to taste
1 g sugar
20 g spring onion
5 g corn flour

Marinate the prawns with salt and a little of the corn flour and set aside.

Heat some oil in a wok till medium hot and fry the prawns. Remove and drain.

In a separate pan , heat a little oil and saute ginger , garlic and spring onion. Stir in the prawns, onion and capsicum. Add salt , sugar and the remaining corn flour. Stir well to combine all the ingredients. Add the mango and toss well. Remove from heat and serve.


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