Prawn Corncakes

• 2 1/4 cups self-rising flour
• 3/4 cup buttermilk
• 2 None eggs, separated
• 3 1/2 tbsp butter, melted
• 2 cups can sweet corn, drained, rinsed
• 10.5 oz small cooked prawns, peeled, deveined, finely chopped
• 1/2 tsp smoked paprika
• 2 tbsp fresh cilantro, chopped + extra leaves, to serve
• 1/4 cup sweet chili sauce
• 1 tsp soy sauce
• 1 tsp sesame oil
• 1 clove garlic, peeled and minced

1. Sift flour into a large bowl. Whisk in buttermilk, egg yolks and 2 1/2 tbsp melted butter until smooth. Fold in sweet corn, prawns, paprika and chopped cilantro. Season. Whisk egg whites to soft peaks then fold in.
2. Working in batches, brush a large frying pan with remaining butter. Drop large spoonfuls of batter into pan and cook over medium heat, for 2-4 mins, flipping once, until set and golden.
3. To make the dressing, whisk together sweet chili sauce, soy sauce, sesame oil and garlic. Serve pancakes topped with reserved cilantro leaves and dressing.

flour, buttermilk, eggs, butter, sweet corn, prawns, paprika, fresh cilantro, sweet chili sauce, soy sauce, sesame oil, clove garlic

Taken from recipes-plus.com/api/v2.0/recipes/23707 (may not work)