Directions

1. For the prawn curry: • Heat 2 tbsp of oil in a wok, once heated add in the finely chopped garlic and the curry leaves, making sure that your garlic does not burn or get browned. Now add the coarsely grated onion with a teaspoon of sugar and let the onion cook till the raw smell goes away. • Then add a teaspoon of chilli flakes and tip in the grated tomatoes, add turmeric, salt and let the mixture cook till it leaves oil • Now add the shelled prawns and at medium heat let the prawns half cook, once the prawns are half cooked add a cup full of water and a teaspoon of tomato sauce. • Adjust the salt and let the gravy and prawns cook through • Garnish with curry leaves and serve with homemade rice crepes
2. For the Rice Crepes • Take a big bowl and mix together plain flour, rice flour, water and egg whites with the help of a wire whisk. Make sure you whisk until the batter is smooth • Strain the batter through a fine sieve, making sure to remove all lumps. The batter should be able to sieve through smoothly. This is a very important step so there’re no lumps to clog up the spout of the squeeze bottle • Pour the sieved batter into a squeeze bottle with a funnel. • Heat ½ teaspoon of cooking oil on low heat in a non-stick pan. Use a paper towel to wipe off excess oil so that the crepe will not get burnt or browned by excess oil. • Squeeze the squeeze bottle with one hand to create net-like strips on the pan. (You need to work fast) • Let the crepe cook and firm up, it will take a minute. Watch over the crepe carefully so that the bottom does not brown or burn or the crepe will break when you fold. • Lift up the crepe with a spatula and transfer to a large plate, set aside to cool. • Repeat with the remaining batter and stack the cooked crepes on the plate. • Serve with your favourite curry