This article originally appeared in the latest June edition of Foodie: The Foodie Forks. Read it here!
Chef Steve Chou at Bungalow gives us his best dishes for wowing guests at your next sit down soirée.
Yields: 10 mini pancakes
Prep time: 1 hour 15 minutes
Cooking time: 1 hour
- 200g chickpea flour
- 150ml water
- 6 tbsp flour
- 2 tbsp baking powder
- 2 garlic cloves (left whole)
- small bunch of fresh thyme
- 2-3 bay leaves
- 1 courgette, finely diced
- 250g small prawns, de-shelled
- 250g fresh white crabmeat
- 1 tbsp mayonnaise
- lemon juice
- finely chopped basil
- 150g Jalapeño vinaigrette
- 50g hazelnut oil
- 100g grape seed oil
- 25g simple syrup
- 75g lemon juice
- Mix all the ingredients for the batter in a large bowl and let it rest for 1 hour.
- When ready, make the pancakes in a frying pan (or a blini pan if you have one) using a 1-ounce ladle to spoon in each pancake.
- To make the crab rillettes, heat about a tablespoon of any flavourless oil a frying pan on low, smash the garlic cloves with the side of your knife and add to the pan along with the thyme and bay leaves so the garlic and herbs can infuse into the oil for a few minutes.
- Turn the heat on medium and sauté the courgette until they turn slightly translucent and add the prawns until they are cooked through.
- Remove the garlic cloves, thyme and bay leaves and finally add the fresh crabmeat and mayonnaise and stir through. Take off the heat and season with lemon juice and salt and pepper to taste.
- For the dressing, mix in all the ingredients and season to taste.
- Place the rillettes on top of the pancakes and garnish with basil and the dressing.