JAPANESE PANCAKE WITH PRAWNS, CHILLI JAM + CASHEWS

{ DON’T BE FOOLED BY THIS SUPER-SIMPLE SEAFOOD DISH – IT CAN BE READY IN UNDER 10 MINUTES AND THERE’S NO SUSHI KNIFE SKILLS REQUIRED. PRAWNS ARE A GREAT SOURCE OF VITAMINS B12 AND B6 PLUS NIACIN, WHICH HELPS THE BODY PRODUCE MORE ENERGY, BUILD MUSCLE AND REPLENISH RED BLOOD CELLS. CLEVER LITTLE THINGS. }

{ INGREDIENTS }

1 tablespoon sesame oil

3 organic free-range eggs

1 tablespoon tamari (wheat-free) or gluten free soy sauce

½ teaspoon wasabi paste

180g cooked prawns, peeled and deveined

¼ ripe avocado, cubed

¼ cup beansprouts

2 tablespoons cashews, roughly chopped

2 tablespoons roughly chopped coriander

½ fresh red chilli, thinly sliced

lime wedges, to serve

{ METHOD }

Heat a shallow frying pan with the sesame oil.

When the oil is hot, crack in the eggs and add the tamari.

Roughly mix the egg yolks with the whites and tamari, ‘pushing’ through the semi-cooked mixture with a spatula to create folded eggs. Don’t move it around too much – you’ll end up with scrambled egg.

Remove the pan from the heat just before the egg is cooked through – the residual heat will do the job for you and leave you with a deliciously fluffy pancake.

Spread a thin layer of wasabi paste onto the pancake, then top with the prawns, avocado cubes, beansprouts, cashews, coriander and chilli.

Serve with lime wedges and a dollop of chilli chia tomato jam.

 

PRAWN POWER: These little tasty morsels are a mighty source of high-quality protein. Just 100g of prawns contains around 25g of protein, which is on-par with chicken. I keep some in the fridge as a quick nutritious snack with a squeeze of lemon.

Prep time: 
Cook time: 
Total time: 10 MINUTES
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Categories: BREAKFAST.