+

Advanced preparations:

  • Corn oil 90.0 ml
  • Semolina 50.0 g

Dough:

  • Castor sugar 100.0 g
  • Salt 8.0 g
  • Milk 420.0 ml
  • Eggs, beaten 100.0 g
  • Vinegar 30.0 ml
  • Flour, rice 920.0 g
  • Potato starch 130.0 g
  • Flour tortillas 70.0 g

Making the flat bread:

  • Prawns 750.0 g
  • Water 60.0 ml
  • Rocket Leaves 400.0 g
  • Teriyaki Sauce 100.0 ml
  • Spring Onion 100.0 g
  • Olive oil 50.0 ml

Garnish:

  • Fresh mint leaves 200.0 g
  • Lime 5.0 pc
  1. Advanced preparations:

    • Set the oven to 200°C.
    • Rub 10ml of oil onto each baking tray and dust with the ground semolina. Do this 4 times.
    • Ensure all prawns have been cleaned and deveined.
    • Finely slice the spring onions.
  2. Dough:

    • Put the caster sugar, rice flour, potato starch, tapioca flour and salt into a mixing bowl. Using the dough hook start to mix the dry ingredients together.
    • Slowly add the milk, eggs and vinegar into the mix.
    • Once it forms a smooth dough take out and divide into 10 even balls and cover with clingfilm.
  3. Making the flat bread:

    • Place the dough directly on the tray and roll into an oblong (these need not be uniform).
    • Bake at 200°C for 12 mins or until they are cooked and crisp.
    • Marinade prawns in Knorr Lime Seasoning and Knorr Teriyaki Sauce for maximum 20 minutes. Whilst plat breads are cooking place a large frying pan on the heat and sauté in 20 ml of corn oil the prawns making sure they are coloured on both sides. Place the prawns in a large bowl and keep hot.
    • Add the rocket and spring onions and toss all in together before layering onto the warm flat breads and serving.
  4. Garnish:

    • Add some fresh herbs like mint or coriander on top and place a slice of fresh lime next to it.