Giant Banh Khot

Typically smaller, this crispy Vietnamese pancake has been upped in size to make it a meal for one. For extra light batter, swap the still water for sparkling.

Hands-on time 20min, plus resting. Cooking time about 10min. Serves 1

FOR THE BATTER

• 40g rice flour

• 1tsp cornflour

• ¼tsp ground turmeric

• 25ml light coconut milk

• 1tbsp vegetable oil

• Small handful coriander, roughly chopped, to garnish

FOR THE DRESSING

• 2tsp lime juice

• ½tsp caster sugar

• 1tsp soy sauce

• ¼tsp fish sauce

• ½ small red chilli, deseeded and finely chopped

FOR THE FILLING

• 75g raw, peeled king prawns

• 1 garlic clove, crushed

• 1tsp vegetable oil

1 First, make the batter. Mix rice flour, cornflour, turmeric and a pinch of salt in a medium bowl. Make a well in the centre, pour in coconut milk and 75ml cold water. Whisk to make a smooth batter, then set aside for 20min.

2 Meanwhile, whisk dressing ingredients in a small bowl to dissolve sugar. Set aside. For the filling, devein prawns, then mix with the garlic and oil.

3 Heat a rough 18cm frying pan (that has a lid) over medium-high heat. Fry prawns until just opaque. Remove to a plate. Wipe out pan with kitchen paper, return to heat and add oil. When hot, pour in batter and swirl to coat. Cook for 30sec, until surface is bubbly, then top with the prawns. Cook for 1-2min, until base is crispy, then cover with a lid and cook for a further 1-2min to cook the batter on top.

4 Slide on to a plate. Spoon over dressing and garnish with coriander. Serve.

PER SERVING 377cals, 17g protein, 17g fat (3g saturates), 39g carbs (3g total sugars), 1g fibre