Coconut Prawn Pancakes with Spicy Salsa

500gr large green prawns, shelled and finely chopped

150gr cooked crab meat

1/3 cup self-raising flour

1/3 cup coconut milk

2 tbsp. milk

1 egg yolk

2 tsp. fish sauce

1 ½  tsp. green curry paste

¼ cup peanut oil

Spicy Salsa:

1 medium mango, chopped finely

3 large egg tomatoes, seeded and chopped finely

1 green onion, finely chopped

1 tbsp. sweet chilli sauce

2 tsp. balsamic vinegar

2 tsp. lime juice

2 tbsp. chopped fresh coriander leaves

• Squeeze excess moisture from crab.

• Place flour in medium bowl, gradually stir in combined milks, egg yolk, sauce and paste; beat until smooth,

• Stir in crab and prawns.

• Heat oil in large frying pan, drop rounded tablespoons of prawn mixture into pan; spread to 7cm rounds.

• Cook until bubble appear, turn pancakes, cook until browned on other side and cooked through.

• Cover pancakes to keep warm.

• You will need 12 pancakes for this recipe.

• Just before serving, top pancakes with spicy salsa.

To make spicy salsa; Combine ingredients in a medium bowl.