Ingredients

• 3/4 cup ice water
• 1/3 cup plain flour
• 1/3 cup rice flour
• 1 large egg, beaten to blend
• 2 teaspoons sesame oil, divided
• 3 spring onions (about 85g total; green parts thinly sliced, white parts finely chopped), divided
• 1/4 cup canola oil, divided
• 400g banana prawns, peeled, deveined
• 1 tablespoon finely chopped garlic
• 1 long red chilli, finely chopped
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 teaspoon white vinegar
• 200g brussels sprouts, bottoms trimmed, leaves separated

Method

• Step 1 In a medium bowl, whisk the water, plain flour, rice flour, egg, 1 teaspoon of sesame oil and 1 teaspoon of sea salt flakes to blend. Stir in the green parts of the spring onions.
• Step 2 Heat a medium (23cm) heavy frying pan over medium-high heat. Add 1 tablespoon of canola oil and half of the batter, spreading the batter with a silicone spatula if needed, to a 20cm round. Cook the pancake for about 3 minutes, or until golden and crisp on the bottom. Using a wide spatula, flip the pancake over and cook for about 3 minutes, or until golden and crisp on the bottom. Transfer the pancake to a chopping board. Repeat with 1 tablespoon of canola oil and the remaining batter to cook a second pancake.
• Step 3 Heat a large frying pan over high heat. Add the remaining 1 tablespoon of canola oil and, when smoking, add the prawns, garlic, chilli and white parts of the spring onions and stir-fry for about 2 minutes, or until the prawns are bright pink. Add the soy sauce, honey, vinegar, remaining 1 teaspoon of sesame oil and Brussels sprouts and stir-fry for about 1 1/2 minutes, or until the sprouts are crisp-tender and the sauce just coats the prawns and sprouts.
• Step 4 Cut each pancake into 4 wedges. Divide the pancake wedges among 4 plates and top with the stir-fry.