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Lime and coconut pancakes with chicken and mint Recipe

Ingredients for people

  • Lime juice : 170 ml
  • Sesame oil : 10 ml
  • Caster sugar : 30 g
  • Soy sauce : 10 ml
  • Red chilli(s) : 5 g
  • Chicken breast(s) (150g) - skinless : 400 whole
  • Whole egg(s) : 1 whole
  • Plain flour : 125 g
  • Lime(s) : 1 whole
  • Unsweetened coconut milk : 250 ml
  • Fresh mint : 0.5 bunch
  • Fresh coriander : 0.5 bunch
  • Chive(s) : 1 bunch
Method
  • 1

    Serves 20.

  • 2

    Poach the chicken and then shred into pieces.

  • 3

    Combine the lime juice, sesame oil, caster sugar, soy sauce and chilli. Add the chicken and mix well.

  • 4

    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.

  • 5

    Chop the mint and the coriander and mix through the chicken.

  • 6

    Place a little chicken on each pancake. Roll up the pancakes and tie with a chive to secure.

Chef's tip

«Prepare all the elements of this dish advance and assemble when you are ready to serve.»

Lime and coconut scented pancakes filled with marinated chicken, mint and coriander.

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(10 votes)

  • Preparation  30mins
  • Cooking time  0h
  • Rest time  0h

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