Lime and coconut pancakes with chicken and mint Recipe

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

  • Preparation
    30mins
  • Cooking time
    0mn
  • Rest time
    0mn
Rate this recipe
(10 votes) 4.5/5
Ingredients
Pour 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
  • ETAPE 1

    Serves 20.

  • ETAPE 2

    Poach the chicken and then shred into pieces.

  • ETAPE 3

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

  • ETAPE 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.

  • ETAPE 5

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

  • ETAPE 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.»

Similar recipes in this theme