date:Apr 04, 2014
sk to whisk in the coconut milk and egg to make a smooth, thin batter (do not overwhisk the batter as this can toughen the gluten in the flour and result in rubbery crepes). Cover with plastic wrap and set aside for 10 minutes to rest.
2. Meanwhile, heat the peanut oil in a large frying pan over medium heat. Add the curry paste and cook, stirring, for 30 seconds or until fragrant. Add the prawns and cook, stirring, for 2 minutes. Stir in the coconut cream and the extra coconut milk, and bring t