Coconut pancakes with asparagus

Fresh asparagus gets a deliciously tropical twist in Celia Brooks Brown's appetising recipe, ideal for a vegetarian dinner party
By Celia Brooks Brown
Coconut pancakes with asparagus
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 10 minutes
  • Effort: easy

Ingredients

Ingredients

  • 2 bunches of asparagus

For the coconut pancakes

  • 4 tbsp soya flour
  • 3 eggs
  • 100 ml tinned coconut milk
  • 1/2 tsp turmeric
  • large pinch of salt
  • 4 tsp sunflower oil
  • 4 spring onions, sliced

For the sweet chilli sauce

  • 80 ml golden syrup
  • 1 tbsp light soy sauce
  • 1 tbsp fresh lime juice
  • 1 red chilli, inced
  • 1 clove garlic, crushed

To serve

  • 1/2 cucumber, (150g)sliced
  • 4 sprigs coriander
  • 4 sprigs mint

Method

1. Preheat the oven to 140°C/gas 1, for keeping warm.

2. Steam the asparagus in a pan or in the microwave for 3 minutes, or until cooked to your liking. Keep warm.

3. Make the chilli sauce by whisking together the golden syrup, soy sauce, lime juice, chilli and garlic.

4. To make the coconut pancakes, place the flour, eggs, coconut milk, turmeric and salt in a blender and blend until smooth.

5. Heat a medium non-stick frying pan over a moderate flame and add in 1 teaspoon of sunflower oil.

6. Pour in a quarter of the batter in a thin layer and swirl the pan to coat the bottom. Sprinkle with spring onions before it sets. When golden underneath, flip over and cook until golden.

7. Remove to a plate and keep warm.

8. Use the remaining batter and spring onions to make 3 more pancakes.

9. To serve, roll a pancake around a bundle of asparagus, starting from the edge.

10. Serve with cucumber, coriander and mint sprigs, and sweet chilli sauce.

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