"Diamond Lady" Pancakes (Serves six)

Ingredients

60 g Plain Flour
1/4 tsp Bicarbonate of Soda
1 Egg
12 g Castor Sugar
60 ml Water for dissolving yeast
1/4 tsp Yeast
1/2 tsp Olive Oil
150 g Red Bean Paste (for filling)

Method:

Sift flour and bicarbonate of soda in a mixing bowl. Whisk egg and castor sugar. Add egg mixture to the flour and whisk till smooth.

Dissolve yeast in water and add to the batter. Stir well to combine before straining. Rest in the chiller for at least half an hour.

Heat Wokpan with a little olive oil. Pour in a small ladle of batter in the center of the pan and swirl into a round thin pancake. Cook at medium-low heat for a minute until cooked. Put some red bean paste in the center of the pancake and fold into half. Lightly seal the edges. Serve hot.

"Supor" Prawn Patties (Serves 15)

Ingredients

250 g Minced Prawns, shelled & de-vein
80 g Minced Chicken
2 nos. Shallot, finely chopped
6 nos. Water Chestnut, finely diced
1 no. Fresh Red Chilli, diced
3 tbsp Chinese Parsley
1 no. Egg, beaten
2 tbsp Cornstarch
4 tbsp Breadcrumbs
1 tbsp Olive Oil

Seasoning

1 tbsp Thai Fish Sauce
1/2 tbsp Sugar
1/2 tsp Salt
Dash Ground Pepper

Coating

60 g Flour

Method:

Finely dice the water chestnuts, grind the shallots and minced the prawn and chicken.

Combine the prawn, chicken, water chestnut, shallot, red chilli, Chinese Parsley in a mixing bowl.

Season and mix until well combined.

Put in the egg mixture, cornstarch and breadcrumbs. Mix well.

Wet your hands and spoon 1 tablespoon of the prawn mousse and shape into a ball, then press it flat to form a round pattie.

Coat the prawn patties with a thin layer of flour. Pan-fry in Wokpan with olive oil till golden brown.

Remove the prawn cakes and drain on kitchen paper towel.

Recipes courtesy of award-winning chef, Peter Chan, and Supor Diamond Lady Woks.