Lime and coconut scented pancakes filled with marinated chicken, mint and coriander.
Poach the chicken and then shred into pieces.
Combine the lime juice, sesame oil, caster sugar, soy sauce and chilli. Add the chicken and mix well.
Sieve the flour and add a little salt. Make a well in the centre of the flour and add the egg, coconut milk, lime zest and juice. Mix to form a smooth batter.
Cook large pancakes then use a pastry cutter to cut out 20 rounds.
Chop the mint and the coriander and mix through the chicken.
Place a little chicken on each pancake. Roll up the pancakes and tie with a chive to secure.
«Prepare all the elements of this dish advance and assemble when you are ready to serve.»