Steamed prawn rolls

Steamed prawn rolls. Photo / Ian Jones

Serves six

Chinese pancakes:
140ml soy milk, warmed to blood temperature
1 tsp salt
1 tsp brown sugar
7g instant yeast
80g plain flour, sieved
tbsp peanut oil
2 tsp sesame oil
3 x 50g free-range eggs, beaten

Prawn mousseline:
650g prawn meat, chopped
350g white-fleshed fish fillets, chopped
1 1/2 cups Japanese mayonnaise
Juice of two lemons
1 tsp salt
50ml fish stock
Pinch sansho pepper (togarashi)
4 tbsp cornflour

1 Whisk the soy, salt, sugar and yeast together. Pour the yeast liquid into a food processor; add the flour, oils and egg. Blitz, then pass through a sieve, cover with cling film and prove until doubled in size.

2 Heat a large saute pan, add a little oil (tip out any excess), ladle in 45ml of batter and swirl around the pan to form a crepe. When cooked, tip on to a plate and repeat until the mixture is used up. Keep warm.

3 In a food-processor bowl that has been placed in the freezer, process the fish and prawns briefly, then add the rest of the ingredients, processing to combine. Place 200g on to a crepe and roll up, securing the edge with a little of the mixture.

4 Wrap in cling film, tie a knot at each end and steam for five to six minutes.

5 Cut into rounds, remove the wrap and serve the steamed prawn rolls with a spiced tomato-shellfish stew.